The Italian Baker, Revised

The Classic Tastes of the Italian Countryside—Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field (Hardcover—2011)

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. 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 13 indispensable baking books of all time.


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