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The Classic Tastes of the Italian Countryside–Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies [A Baking Book]

The Classic Tastes of the Italian Countryside–Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies [A Baking Book]

By Carol Field
Photographs by Ed Anderson

By Carol Field
Photographs by Ed Anderson

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Nov 01, 2011 | ISBN 9781607741060

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Nov 01, 2011 | ISBN 9781607741077

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    About The Italian Baker, Revised

    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

    About The Italian Baker, Revised

    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

    About Carol Field

    Carol Field is 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… More about Carol Field

    About Carol Field

    Carol Field is 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… More about Carol Field

    Product Details

    Category:

    Hardcover | $40.00
    Published by Ten Speed Press
    Nov 01, 2011 | 432 Pages | 7-3/8 x 9-1/4 | ISBN 9781607741060

    Category:

    Ebook | $13.99
    Published by Ten Speed Press
    Nov 01, 2011 | 432 Pages | ISBN 9781607741077

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    Praise

    “A solid collection of traditional Italian baked goods…an authentic and trusted title.”
    —Publishers Weekly, 8/15/11

    “Carol Field’sThe Italian Baker is 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 ofThe Bread Baker’s ApprenticeandPeter Reinhart’s Artisan Breads Every Day

    The Italian Bakerwas 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 Bakerhas 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 thanThe Italian Baker.”
    —David Lebovitz, author ofReady for DessertandThe 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 ofThe Simple Art of Perfect BakingandBaking 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 Bakershows that classics stay classics for a reason.”
    —Corby Kummer, senior editor at theAtlantic Monthlyand author ofThe Pleasures of Slow Food

    “The original edition ofThe Italian Bakerhas 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, chewyPugliesebread, wickedly rich savory croissant dough, the delicate spongy littlepanini dolcehave become constant staples in my kitchen. So celebrate with Carol Field the ‘second coming’ of this great book.”
    —Diana Kennedy, author ofThe 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 ofThe Village Bakerand coauthor ofThe Village Baker’s Wife

    The Italian Bakeropened my eyes toan excitingnew 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 originalGrand Central Bakeryin Seattle.The Italian Bakerwas a trove of information then and remains so today. This newedition,updated, reformatted, and full of delicious color photography, has meinspired 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 ofcreating them.The Italian Bakeris 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 ofThe New Mediterranean Cookbook

    Evviva!The Italian Bakerlives again! For 25 yearsCarol 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 ofPomp 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 readThe Italian Baker.”
    —Fred Plotkin, author ofItaly for the Gourmet Traveler

    Table Of Contents

    ViiAcknowledgments

    IxPreface

    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

    401Appendix: Source Guide to Ingredients and Equipment

    405Index

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