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The Italian Baker, by Carol Field
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Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.
Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy.Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores.- Sales Rank: #120081 in Books
- Brand: Harper & Row
- Published on: 1995-09-01
- Released on: 1995-09-01
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 1.37" w x 7.38" l, 2.20 pounds
- Binding: Hardcover
- 443 pages
- Great product!
From Publishers Weekly
Italy's breads are "expressions of an earthy culture that still talks about its most fundamental experiences in terms of bread. . . . A down-to-earth man with a real heart of gold is described as 'buono come il pane'good, like bread," observes Field (The Hill Towns of Italy). Her book of baked goods is packed with recipes for breads made with herbs, mushrooms, fruits and cheeses; traditional loaves; breadsticks and rolls; chocolate and holiday breads; pizza and focaccia; as well as strudels and tarts, cakes and cookies. There are even recipes for leftover breadcrostini, garlicky vegetable soup, apple cake. Included also are directions for kneading by hand, by mixer and by food processor; dry ingredients are measured by both volume and weight. In order to write this book, Field worked with bakers in different regions of Italy and watched women making bread for their families. She recreates here for the American baker authentic Italian tastes and textures. Her informed discussion of ingredients and methods and her engaging commentary on the role of bread in Italy's history make this an important book for bakers. 20,000 first printing; Cooking & Crafts Book Club main selection; author tour. Foreign rights: Harper. October 30
Copyright 1985 Reed Business Information, Inc.
About the Author
Carol Field is the author of four cookbooks, In Nonna's Kitchen, Focaccia, Celebrating Italy, and The Italian Baker, as well as The Hill Towns of Italy and Mangoes and Quince, a novel. She has won two IACP Cookook Book Awards, a James Beard Award, and the Gold Medal for Cookbooks at the World Media Awards in Australia. She lives in San Francisco with her architect husband and continues to travel back and forth to Italy.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Excellent book
By princessMiracle
I found this book in amazon inadvertently, I was actually looking for baking form ... But found la clouce and references to this amazing book. first the title picture makes your mouth water. Than I read glowing reviews and ordered it. After I got it, I started reading it... I couldn't stand up, I was so hooked to it ... Carol describes Italy cinematic, people who helped her, art of bread making - its breathtaking ... Even how to make yeast on your own... While reading the book, you can feel the enormous work she had put in research.
As for recipes (very clearly written, before starting with recipes, its good to read first chapter on basic bread baking) ... I baked for now mushroom bread, was very delicious, can't wait for tomorrow to bake rosemary bread ... I love this book, it will certainly be a classic.
I got this book for my mom as well .. and recommend it to all my friends. One thing I have to mention (Its absolutely no issue for me),but if you're fan of books with photographs, than you'll be disappointed. It has clear drawn pictures, to assist the instructions. But the only photograph for this book is in the front page.
0 of 0 people found the following review helpful.
is a great book!!!
By aster
So exited when i was received this recipe book.In this book, got mention her experience, even a pie,she also got mention its history,ori came frm which country and so on.Also it is very suit for the beginning baker too, not difficult to follow her instruction.This book although no pretty picture like others,but i like the traditional way to present her own style and design.Some more i felt so intimate too,because an each recipe, she did't leaking of warm reminder, example : how to use by hand, by mixer or by processor.Last word, GREAT! GREAT! i love this book so much !!!thanks Carol for sharing.
1 of 1 people found the following review helpful.
Artisan bread at its best.
By Willis
I purchased this book when I became the baker at my restaurant. Two of our staples come from this book, the foccacia and the Pane Pugliese. I am going to roll out the Lake Como Bread here soon, and I'm sure it won't disappoint. Be sure you make a biga and do those bread recipes that use it, because it undoubtedly adds that full rustic flavor that will make truely authentic bread.
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