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The Italian baker : the classic tastes of the Italian countryside--its breads, pizza, focaccia, cakes, pastries, and cookies

Author: Carol Field
Publisher: Berkeley : Ten Speed Press, ©2011.
Edition/Format:   eBook : Document : English : 1st rev. edView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Cookbooks
Additional Physical Format: Print version:
Field, Carol.
Italian baker.
Berkeley : Ten Speed Press, ©2011
(DLC) 2011017004
(OCoLC)701810292
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Carol Field
ISBN: 9781607741077 1607741075 1299181597 9781299181595
OCLC Number: 773579990
Notes: Includes index.
Description: 1 online resource (xiii, 417 pages .) : color illustrations
Responsibility: Carol Field ; photography by Ed Anderson.

Abstract:

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.

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