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3 Home & Garden Cooking and Food- Baking General

The Italian Baker


The Italian Baker Cover

ISBN13: 9780061812668
ISBN10: 0061812668
Condition: Standard
Dustjacket: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.

Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy.

Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores.

About the Author

Carol Field is one of Americas most successful and admired food writers. She lives in San Francisco, CA.

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marybeth, May 18, 2010 (view all comments by marybeth)
I owned this book for years - It was recommended to me 20 years ago and I hung on to it forever - carted it to every apartment and house I lived in but was always overwhelmed by the information. I made a rash decision one day to sell it - "knowing" I would never use it. This book appears on James Beard's Essential Bakers Book list - it is ESSENTIAL and I wish I had my copy back. Perhaps at the ripe old age of 50 - I have finally become "ready" to absorb it . . . . .
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Product Details

Field, Carol
William Morrow Cookbooks
New York :
Cookery, italian
Methods - Baking
Baking -- Italy.
Regional & Ethnic - Italian
Specific Ingredients - Herbs, Spices, Condiments
Edition Number:
1st ed.
Series Volume:
no. 103
Publication Date:
Grade Level:
9.62x7.58x1.43 in. 2.20 lbs.

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Related Subjects

Cooking and Food » Baking » General
Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Regional and Ethnic » Italian

The Italian Baker Used Hardcover
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Product details 448 pages Morrow Cookbooks - English 9780061812668 Reviews:
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