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.
Winner of the International Association of Culinary Professionals Award for best baking book Named to the James Beard Baker\'s Dozen list of thirteen indispensable baking books of all time.
One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must-have for every serious baker.
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.
Field\'s authentic recipes are a revelation for anyone seeking the true Italian experience.
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.
Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers.
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.
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
