The Italian Baker: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies

Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered.

 

In this groundbreaking classic—now thoroughly updated for today’s modern kitchen—Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen.

 

Field’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds.

 

The Italian Baker is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread—with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding.

 

Winner of the International Association of Culinary Professionals Award for best baking book, The Italian Baker was also named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must for every serious baker.

"After 26 years, journalist and cookbook author Field returns with a revised edition of The Italian Baker. The new edition 'upgrades' include color photographs, source guides, and updated equipment sections and instructions. A solid collection of traditional Italian baked goods, breads dominate, despite the title, with instructions on how to prepare loaves by hand, mixer, or food processor. An in-depth look at Italian bread baking and its history starts the section, and headnotes give regional notes and serving suggestions. Loaves span the Italian peninsula, from pane toscano scuro, a dark Tuscan bread, to casatiello, a Neapolitan Easter-season bread, and pane di Genzano, a bread from the city of Genzano, located south of Rome. A selection of focaccia includes variations with sea salt, sage, olives, and Gorgonzola, and a handy chapter focusing on using leftover breads guides readers to bread-based soups, salads, and desserts. Pizzas, cookies, tarts, and cakes round out the authentic and trusted title that includes such classics as pizza alla Siciliana, amaretti, and tiramisù." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

This groundbreaking classic—now thoroughly updated for today’s modern kitchen—introduces the artisanal doughs and techniques used by generations of Italian village bakers.

Carol Field spent two years traversing Italy to capture the regional specialties and then adapting them through rigorous testing in her own kitchen. When first published in 1985, Field’s impeccably written, authentic recipes were a revelation to Americans used to only stereotypical Italian fare. This latest edition, updated for the new generation of home bakers, has added four-color photography plus new ingredients and equipment sections, source guides, weights and measurements, and instructions for the natural yeast method. One of the most revered baking books of all time, this landmark work will continue to be a must for every serious baker.

Carol Field is an award-winning journalist and a contributor to Bon Appétit, Travel + Leisure, and Food & Wine. She is the author of seven books on Italy, has won two IACP Cookbook Awards and a James Beard Award, and was featured on the PBS series In Julia’s Kitchen with Master Chefs.

Vii Acknowledgments

 

Ix Preface

 

1 Bread in Italy

 

15 Baking Basics

 

15 About the Recipes

 

17 Ingredients

• The Basic Four

• Additional Ingredients for Bread

• Additional Ingredients for Pastry and Cookies

 

42 Equipment

• The Basic Three 

• Other Essentials

• Optional but Definitely Nice to Have

• Additional Equipment for Pizza

• Additional Equipment for Pastry

 

51 Techniques

• Techniques for Baking Bread 

• Techniques for Baking Tarts, Cakes, and Cookies

  

67 PANI

69 Pani Regionali e Rustici REGIONAL AND RUSTIC BREADS

70 Classic Tastes of Italy

103 Tastes of the Countryside

 

127 Pani Moderni MODERN BREADS

128 Vegetable and Herb Breads

146 Breads of Various Grains

  

159 Gli Avanzi USING LEFTOVER BREADS

160 Savory Dishes

174 Bread-Based Desserts

  

177 Pani Festivi CELEBRATION BREADS

179 Fruit and Nut Breads

191 Lightly Sweetened Breads

199 Sweet and Holiday Breads

 

223 Panini e Grissini ROLLS AND BREADSTICKS

223 Panini

238 Panini Dolci

243 Grissini

 

249 Pizze e Focacce PIZZAS AND FOCACCIAS

254 Pizza

269 Focaccia

 

283 Pani Raffinati ELEGANT BREADS

285 Sweet Croissants

290 Savory Croissants

298 Puff Pastry

312 Savory Appetizers

 

315 DOLCI

 

317 Crostate TARTS

319 Basic Tart Doughs

324 Basic Pastry Creams

327 Fruit and Jam Tarts

339 Nut Tarts

343 Chocolate Tarts

 

345 Torte CAKES

347 Ricotta Cheesecakes and Creamy Rice Tarts

354 Spice Cakes and Fruitcakes

361 Sponge Cakes

 

369 Biscotti COOKIES

371 Nut Paste Cookies

380 Butter Cookies

389 Biscotti

393 Cookies of Various Grains

397 Sweet Pastry Dough Cookies

399 Chocolate Nut Cookies

 

401 Appendix: Source Guide to Ingredients and Equipment

 

405 Index