Synopses & Reviews
However you slice it, there's nothing as satisfying as bread!
And when it's Italian bread, you're talking wonderfully textured ciabatta, light brioche, hearty breadsticks, and warm, fragrant rolls in a dozen flavors, sweet and savory. To make your own, you'll find 40 of the best authentic Italian recipes for bread in this handy little cookbook from Barilla.
Yes, you can bake real Italian bread at home.
These traditional recipes give you tried-and-true instructions for successful results whether you're making a simple flat bread or flaky croissants. A complete listing of recipes appears on the Table of Contents tab, but here are just a few to inspire you...
- Bread Triangles with Radicchio Treviano
- Parmigiano-Reggiano Rolls
- Walnut Cannoli
- Rosemary Crackers
- Potato Loaf
From Academia Barilla: renowned for promoting Italy's culinary tradition
Cherished recipes in a dozen little cookbooks you'll cherish!
Created for Italian food lovers, the Great Little Cookbooks series is a collectable library of a dozen pocket-size cookbooks featuring authentic recipes. Now you can cook with recipes that have been treasured and handed down for generations and put into practice today by Italy's best chefs and finest cooking school instructors.
If you like Bread - there's a lot more to love for every kind of cook!
Each cookbook in this series features 40 fabulous recipes focused on a different Italian specialty-- antipasti, breads, desserts, fish, meat, pasta, pizza, salads, sauces, side dishes, soups, and vegetarian cuisine. Try one and you'll want to collect the entire series. It's a economical way to build a fabulous library of authentic Italian cooking, all from the most trusted name in Italian cuisine, Academia Barilla.
Direct from Italys best chefs and finest cooks, here are authentic recipes that have been treasured and passed down for generations. Home cooks will want the whole series, so they can create mouthwatering Italian favorites right in their own kitchens.
Here are recipes for every course and occasion, to mix and match for delectable dining: sample the fresh basil and tomato pestos in Main Courses; try your hand at panzanella or sweet oranges tossed with fennel in recipes from Salads. Pasta features dishes with every shape and size of al dente deliciousness, and Breads is a whole North End Italian bakery case in a single volume. Discover mouthwatering Italian vegetarian dishes in Fresh Italian, or, at the other end of the spectrum, dig into Desserts for cookies, tortes, and to-die-for rich Italian sweets.
Each recipe is developed and tested in the test kitchens of the Academia Barillas own cooking Institute, and each easy-to-prepare dish is bursting with the rich, satisfying flavors of Italy.
About the Author
ACADEMIA BARILLA, founded in 2004 in Parma, one of the most distinguished capitals of Italian cuisine, is a center of great professionalism and talent that is exceptional in the world of cooking. It promotes Italian culinary art, protecting the regional gastronomic heritage and safeguarding it from imitations and counterfeits, while encouraging the great traditions of the Italian restaurant industry. Academia Barilla organizes cooking classes for culinary enthusiasts, distributes the best Italian products, and spreads Italy’s gastronomic culture through publications like this one that recount the unequaled riches of the country.
Table of Contents
Bread, great recipes for Italian favorites
Brioches with Date
Sun-dried Tomato Rolls
Mixed Seed Rolls
Sunflower Seed Rolls
Golden Raisins Rolls
Bread Triangles with Radicchio Trevigiano
Breadsticks with Wheat Germ
Whole Wheat Breadsticks
Herb Flat Bread
Mantua Flat Bread