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The Italian Baker, Revised

The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries,...

Carol Field Ed Anderson

$95

Hardback

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English
Ten Speed Press
01 November 2011
This groundbreaking classic--now thoroughly updated for today's modern kitchen--introduces the artisanal doughs and techniques used by generations of Italian village bakers.

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.

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.

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.

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.

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
By:  
Photographs by:  
Imprint:   Ten Speed Press
Country of Publication:   United States
Edition:   Revised ed.
Dimensions:   Height: 242mm,  Width: 192mm,  Spine: 35mm
Weight:   1.463kg
ISBN:   9781607741060
ISBN 10:   1607741067
Pages:   432
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active
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

Carol Fieldis the author of five cookbooks, In Nonna's Kitchen, Focaccia, Italy in Small Bites, Celebrating Italy, and The Italian Baker, as well as The Hill Towns of Italy and Mangoes and Quince, a novel. She is an award-winning journalist and has contributed to Bon Appetit, Gourmet, and Food and Wine, among others. Field 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."" She lives in San Francisco with her husband and continues to visit Italy frequently.

Reviews for The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies [A Baking Book]

A solid collection of traditional Italian baked goods...an authentic and trusted title. --Publishers Weekly, 8/15/11 Carol Field's The Italian Baker i s the one bread book I see in nearly everyone's collection, whether an experienced or amateur baker. It not only is full of timeless, classic recipes, but also takes you deep into the mind and heart of the Italian spirit. --Peter Reinhart, author of The Bread Baker's Apprentice and Peter Reinhart's Artisan Breads Every Day The Italian Baker was incredibly influential in its first iteration and this revised version is even better. Carol has taken the volume to another level in both deliciousness and simple techniques. It is truly the definitive work on Italian bread baking and pastry for our time. --Mario Batali, author and restaurateur A classic, beautifully researched and considered book that keeps Italy's traditions of bread-making alive. I love how it is peppered with astute observations and stories of Carol Field's experiences in Italy, inspiring skilled bakers and novice enthusiasts alike. --Alice Waters, chef, author, and proprietor of Chez Panisse The Italian Baker has always been one of my all-time favorite baking books, and no one is happier than I am to see this brand-new edition, introducing Carol Field's classic collection of rustic breads, desserts, and biscotti to a whole new generation of cooks. If you're looking to capture the authentic flavors of Italian baking in your own kitchen, there's absolutely no better guidebook than The Italian Baker. --David Lebovitz, author of Ready for Dessert and The Great Book of Chocolate Bread bakers rejoice! There's nothing like chewy, flavorful home-baked bread and thanks to Carol Field's inspiring recipes in this updated edition of her top-selling classic, the timeless art of bread baking will become more popular than ever. --Flo Braker, author of The Simple Art of Perfect Baking and Baking for All Occasions Anyone who has bitten into a ciabatta or an airy, full-of-flavor loaf with a bit of tang and a wonderfully dark crust, or mixed bread dough going by the wetter-the-better rule, has Carol Field to thank. She not only introduced the miraculous variety of Italian breads to Americans, but she also changed the way we think of bread--and the way we make it. No one who loves bread can be without this book. The Italian Baker shows that classics stay classics for a reason. --Corby Kummer, senior editor at the Atlantic Monthly and author of The Pleasures of Slow Food The original edition of The Italian Baker has been one of my culinary bibles ever since it was published in 1985. It is now splattered with stains and floury to the touch. Pasta Maddalena I noted was perfect, while the Torta Primavera, excellent, and so on. The crusty, chewy Pugliese bread, wickedly rich savory croissant dough, the delicate spongy little panini dolce have become constant staples in my kitchen. So celebrate with Carol Field the 'second coming' of this great book. --Diana Kennedy, author of The Essential Cuisines of Mexico Bravo to Ten Speed and Carol Field for updating and reissuing this absolute treasure of Italian baking. The fact that these recipes so thoroughly cover so many baked regional specialties, such as bread, cookies, tarts and torts, savory dishes, pizza, and foccacia makes it a must-own volume for any serious home cook and baker. --Joe Ortiz, author of The Village Baker and coauthor of The Village Baker's Wife The Italian Baker opened my eyes to an exciting new world of baking. It, along with Carol's early advice and encouragement, became the inspiration for adding hearth baked breads to our line-up at the original Grand Central Bakery in Seattle. The Italian Baker was a trove of information then and remains so today. This new edition, updated, reformatted, and full of delicious color photography, has me inspired all over again! --Gwen Bassetti, founder of The Grand Central Baking Company I'm thrilled to have this handsome new, updated edition, with wonderfully informative photos that show not just what the breads look like but also what goes into the process of creating them. The Italian Baker is a treasure--not just for chefs but for anyone fascinated by the baker's art, for anyone beguiled by Italian food, for anyone who simply loves to cook good honest food. --Nancy Harmon Jenkins, author of The New Mediterranean Cookbook Evviva! The Italian Baker lives again! For 25 years Carol Field's classic has been my inseparable and invaluable guide to the world of Italian breads and pastries, furnishing the best introduction to baking in general of any book I know. Younger generations will now be able to find the same comfort and counsel, thanks to this splendid new edition. --Mary Taylor Simeti, author of Pomp and Sustenance That an English-language book on something as essential as Italian bread could become the standard text in Italy, as the previous version did, says almost all you need to know -- except that this revised edition is even better. Anyone who really, truly cares about Italy must read The Italian Baker. --Fred Plotkin, author of Italy for the Gourmet Traveler


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