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The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies

The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies [Kindle Edition]

Carol Field , Ed Anderson
4.2 out of 5 stars  See all reviews (4 customer reviews)

Print List Price: 32.00
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Product Description

Product Description

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.

Product details

  • Format: Kindle Edition
  • File Size: 22405 KB
  • Print Length: 434 pages
  • Page Numbers Source ISBN: B008H1DVZA
  • Publisher: Ten Speed Press; Revised edition (1 Nov 2011)
  • Sold by: Amazon Media EU S. r.l.
  • Language: English
  • ASIN: B004N63694
  • Text-to-Speech: Enabled
  • X-Ray:
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #170,159 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews
8 of 9 people found the following review helpful
5.0 out of 5 stars enough to bake for the rest of my life 23 Nov 2011
Format:Hardcover|Verified Purchase
this books is full of amazing recipes and very inspiring. i don't eat a lot of bread, but when i do, i always bake my own. my next project will be the panettone! shame that there aren't more photos in the book. a lot of the things in here sound unfamiliar to me and it would be nice to get an idea of what the finished result is supposed to look like. on the bright side, it really is PACKED full of recipes. i love it and highly recommend it.
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12 of 14 people found the following review helpful
I love Italian breads such as focaccia and ciabatta but always felt that the shop-bought variety probably hardly resembles the authentic stuff. So I bought a copy of Carol Field's Italian Baker and made my own. All I can say is, it was definitely worth it. I always thought ciabatta was a very difficult bread to make because it is so wet, but since I made it using this book I have not bought a ciabatta from a shop for about 3 years and never will!

Carol Field divides her book into the following chapters:

BAKING BASICS (discussion of ingredients, equipment and method)

REGIONAL AND RUSTIC BREADS (includes olive oil bread, saltless tuscan bread, dark tuscan bread, Genzano bread, Merano rye, Sicilian bread, and lots more. My favourites in this chapter are the Como bread with a lovely crispy crust, olive rolls, Terni bread, and the ciabatta.)

MODERN BREADS (includes vegetable and herbs breads, as well as various-grain breads. The tomato bread is awesome as is the cheese bread. Marvellous chapter!)

USING LEFTOVER BREADS (savoury dishes and desserts)

CELEBRATION BREADS (a lovely selection of sweet breads with various additions such as nuts, fruit peel, dried fruit, spices)



ELEGANT BREADS (sweet and savoury croissants, turnovers, tarts, strudels, appetizers)




I definitely recommend Carol Field's book as it is a massive collection of every recipe you might ever need, for every occasion, whether it is a nice baguette to go with pasta, a rye bread for sandwiches, a pizza for the family, a cake for Christmas, or just quick cookies after work when you don't have much time.
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5.0 out of 5 stars An utterly inspiring book! 28 Dec 2012
Over the years, I have invested in quite a few bread baking books, and have in all fairness picked up a few skills on the way. However, this book contains that extra special ingredient, for the aspiring artisan baker, to achieve the commonly sought after final perfection. This book offers brief insight into the cultural/historical origin of quite a few of the recipes, which to me, has added the missing link in order to 'get' the meaning behind each recipe and thus, consistently turn out successful bakes. Said in a grand way (as I am sure the Italians would approve of): The Italian Baker has become my Baking Bible.
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12 of 21 people found the following review helpful
2.0 out of 5 stars Needs revising. 11 Feb 2013
By Booksie
Format:Hardcover|Verified Purchase
The singular book for Italian baking written in English, it covers a gamut of doughs: modern and traditional, plain and flavoured (tomatoes, peppers, olives, herb, etc), big and small, multi-grain (rye, corn and wholemeal predominantly, no spelt, sorghum, khorasan and other artisan, mysterious, niche, 'new' flours), flatbreads (pizza and focaccia), festive breads, cakes, pastries and biscuits. So far, so good. Intimidating and inspirational is the immediate feeling. That is, once you've perused the preliminary chapter on ingredients and worked out equivalents (it's aimed at the US market). Due praise for its ambitious scope, one is uncertain how traditional or modern her techniques and recipes are without an English language precedent set. Everyone I asked said for direction in Italian baking said, 'Oh, have you seen The Italian Baker?'. Well, I have and that was over a year ago.

A weighted tome with insufficient pictures, the excessive, pedantic precision given to measurements and repetitive nature to the recipes disqualifies this as something only to impress your neighbours. The detail gives me a headache. Call me dumb, call me slow, call me a simpleton, but I seek clarity. Ironically, but by exhausting the maths, she only discombobulates in U.S. lingo. I'm no professional baker, but I see the wisdom of baker's percentages to empower the novice at home. There are none, fine: I've got a little brain, a little calculator, a little maths in my head: one could work it out basically. (A bit like Marmite one concedes, you either take to percentages or you don't, but the more you bake, the more you'll desire them: don't fight it, 'tis a baker's truth). So if you plan to spend a whole lot of money on this book, get yourself digital weights to use this book: it's redundant without.
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Most Helpful Customer Reviews on (beta) 4.1 out of 5 stars  36 reviews
79 of 85 people found the following review helpful
3.0 out of 5 stars "Italian Baker" Falls Short 21 Nov 2011
By G. Donaldson - Published on
Format:Hardcover|Verified Purchase
Carol Field's new edition of "The Italian Baker" has been released following the first edition published 26 years ago. Some of the same deficiencies hobble use of the book that are carried over from the first version over a quarter-century ago. Field consistently uses too much yeast in most of her bread recipes and, accordingly, most dictated rising times, which vary between 1.25 hours with a couple as much as 3 hours, are too brief. Rustic breads, in particular, need long, cool rising times, often as much as 5 or more hours, with doughs that were assembled with about half to two-thirds less yeast than called for in Field's recipes. The result is confirmed by the breads made according to her directions from the new edition: the breads with short rising times suffer from inadequate flavor and aroma development. Also, Field often recommends additional warmth for doughs that will accelerate their ripening. This also detracts from flavor and aroma. Field knows this because, at points in the new book, she mentions that Italian bakers she is acquainted with use much longer rising times, and some of her recipes for rustic breads do indeed call for long rising times. My own guess is that Field accelerated rising times in many cases because she was doubtful that Americans would tolerate long, slow rising times to produce regional and rustic Italian breads. Field should take note that a well-known lady nearly 50 years ago emphasized the need to use small amounts of yeast, cool water, and long rising times when she documented for the first time how it is possible to make authentic pain ordinaire at home. That lady was Julia Child, and her recipe for "French" bread in the second volume of her famous cookbooks, "Mastering the Art of French Cooking," was a revelation to American bakers and set the gold standard for approaching the art of producing really good pain ordinaire.

And there are other problems with the new edition of the "Italian Baker." Field emphasizes the value of a moist oven for the initial oven rise of shaped rustic loaves, but it is mentioned erratically in the recipes -- sometimes it is statd, sometimes the recipes are silent.

She also has an unwarranted negative stance towards natural yeast starters. They are not so demanding as she claims, and, contrary to her argument that a pseudo-natural starter can be made by using a very tiny amount of baker's yeast, the fact is that what results is just a biga or poolish that hit its stride more slowly because of the tiny pinch of baker's yeast to start it. Baker's yeast bigas and poolishes do not smell like natural, wild yeast starters, and bread made with wild yeast starters do not taste like those made with baker's yeast.

Finally, Field seems not to have internalized the dramatic surge in interest and the rapid evolution of home artisanal baking over the last quarter-century. For example, both French and Italian bakers often use autolyse that ultimately can produce superior bread by allowing the initial mixed dough to rest for up to a half-hour, or even more, before kneading the dough and setting it to rise. Autolyse does not exist in Field's repertoire. Similarly, the popularity and proven value in the last decade and more of folding doughs one, two, or even three times during long rising periods to increase gluten development, and the use of the same technique when forming loaves, has apparently had no impact on Field's methods.

As an afterword, there is no bibliography.
18 of 19 people found the following review helpful
4.0 out of 5 stars Pictures needed here! 5 Dec 2011
By Joanne - Published on
Format:Hardcover|Verified Purchase
I usually try to be very open-minded when a cookbook doesn't have as many pics as I'd like. I tell myself that this recipe or that recipe really doesn't need a visual. But this book has such a rich array of new breads (to me anyway) that I wish there were pics to illustrate them as I am at a loss to imagine what they might look like. That deflates the balloon to get one started many times. There is a chapter in back about baked sweets (dolci) which includes biscotti, tarts, etc., then there's a section on lots of pizzas including thick Sicilian style, soups too, but for me this book was all about the breads. I have pages tagged for Olive Oil Bread, Sicilian Bread, Rosemary Bread, Five Grain Bread with walnuts, Raisin Bread, Sweet Corn Bread, Christmas Bread of Lake Como, Venetion Holiday Bread, Christmas Bread of Verona, etc...except for a few of these listed examples, I have no idea what the others should look like. The only way you would delve into an unknown bread is by first reading the title, then the opening blurb, then reading thru the ingredient list and then the step by step instructions. Unless you are a very passionate and motivated cook or baker,you will be put off by this. A picture as they say is worth a thousand words. Here it is so true. A picture can inspire and motivate you in an instant, especially with breads that are not commonplace. When spring approaches, I will delve into the Easter breads.

What I DO like very much in the layout is the way each recipe allows you to use the method of choice. For each recipe, there are three separate clearly labelled areas to find your preferred method of creating your dough: BY HAND, BY MIXER, or BY PROCESSOR. Choose the method most comfortable to you. Then each process step is clearly italicized into sections as well with: FIRST RISE, SHAPING AND SECOND RISE, and finally, BAKING. It allows your eye to find what you're looking for quickly on the page. I also am glad that measurements are listed in cups, ounces, and grams. These recipes use active yeast exclusively, and since I use instant yeast, a formula on p. 22 says to multiply the amt. of active yeast by 0.75-thus, using less instant yeast to active. I found this out after the fact, it helps to read. It didn't hurt the outcome I must say, using equal amts.

UPDATE: The 5-grain w/walnut bread bakes in a 9x4 loaf pan, very good. The Sweet Corn Bread and the Corn Bread from Lombardy I was not impressed with, would not make again. I wanted to make the pannetone but it was more complicated than the recipe in Artisan Bread in 5 mins, due to lack of time the necessity was to go with that one. I have other breads to try after the holidays.
UPDATE Jan 2012: Made the "pane all'uva" (raisin bread), so easy, great dough to handle, wonderful result! Soft, tender, pillowy interior, crispy crust, loaded with raisins, addictive, yum. Interestingly, that recipe was one that DID have a picture and pulled me in...which goes to my DO help! The raisin bread and another I just made, the Bread of Puglia, are my faves so far. The Pane di Genzano was good, not a wow. After that raisin bread, I'm afraid I will not find anything as good.
19 of 22 people found the following review helpful
4.0 out of 5 stars Bread recipes are good, but a better reference for sweets 22 Nov 2011
By Vatsug - Published on
Format:Hardcover|Verified Purchase
I must say, I was perplexed at the authors negative attitude toward natural starters. But given the target audience for the book I can understand that bigas made with small amounts of yeast are a good substitute, and it is used throughout most of the bread recipes. What is more troubling, though, is the over yeasting and very short fermentation times. That may be what modern bakers want in a bread recipe, but it has nothing to do with classic Italian bread making. These short fermentation times will yield bland results at best. Unless you have the bread making knowledge to adapt all these recipes to longer room temperature ferments, and even better - using natural starters - you may be disappointed in the final products. I also wish there were more pictures of the final bread shapes.

The sweets and semi-sweet breads look like they may be the redeeming factor in this book. The reference alone is quite nice to have. I look forward to trying out those recipes. But for bread baking, I would suggest looking elsewhere.
5 of 5 people found the following review helpful
4.0 out of 5 stars Italian baker 17 Nov 2011
By Suzanne Tran - Published on
Format:Hardcover|Verified Purchase
I purchased the original book several years ago and loved it very much. I just recently purchased the new version that just came out. Although the new version doesn't have that many pictures, but then I can always go back to the orginal book to see what the bread/pastry look like since the old version contained line drawings of each baked goods. I am not suggesting that you should buy 2 versions of the book, but in my personal opinion, I still like the original book more. Just because the book doesn't contain alot of pictures doesn't mean that the final products is tasteless. I always baked with good result and tasty bread, pastries and cookies from the book. There is not that much changes between the 2 books. I don't regret buying the new book since there is some new information. Happy baking!!
9 of 12 people found the following review helpful
1.0 out of 5 stars Confusing, Overpriced, Horrible Results. 16 Mar 2013
By Elly Sparks - Published on
Format:Kindle Edition|Verified Purchase
I've been baking bread for years and decided to step it up and try more "authentic" recipes. I had such high hopes for this book and bought the Kindle version. Very, very disappointed. I tried several times to make the "Biga" only to have bad results. I thought perhaps it was me until I did an online search and found recipes for starters (one that uses no yeast at all) and all have yielded wonderful results. I've tried the Friendship Bread and Sourdough Starter recipes from Allrecipes (the recipes with the highest & most popular reviews). What I find amazing is this book advised me to cover the Biga tightly with wrap - when the other recipes advised me to cover it LOOSELY (and this seemed to make all the difference). Also - I've found that the The Tassajara Bread Book is WONDERFUL and so much more helpful! For instance - when moving dough from bowl to bowl - make sure bowl is warm that you are transferring it to (I never knew this - something so simple and yet no recipe book has mentioned this!). One thing I love about the Tassajara bread book is it actually has diagrams for mixing, stirring, forming, etc. Very simple, but very helpful.
The Italian Baker has very few pictures (I paid 18.99 for the Kindle version - which is probably why I'm so unhappy - I'd have expected a Kindle book that expensive to be well worth the money) - if it's going to be so costly, I want something beautiful to look at, also!
Directions seem detailed, but are actually just "filler" - and vague. For example - "You can also freeze it (the Biga) and bring it back to life at room temperature in a day or so."
How long can I freeze it for?
What container should I use to freeze it?
When bringing it back to life, do I "refresh" it (add warm water and flour)? Do I refresh it after it's completely thawed?
Then there is the recipe for Pane di Como Antico o Pane Francese (French Bread)
The directions state to use 3/4 cup of Biga "made with half the yeast."
That's exactly what it says.
I thought the whole point of a Biga (starter) was to always have starter on hand in order to make various breads. So, if I want to make French bread, I have to make a Biga but only use HALF the yeast the original recipe calls for?
I wish I had experimented with these recipes immediately when I purchased this because I could have returned it within 7 days for a refund. It's 18 days later and now I'm out of almost 20.00 + money on wasted flour.
Well, we live and learn - and the point of reviews is to help people decide if they want to spend their money or not - so I say, if you're really intent on purchasing this book (at least on Kindle) - make some recipes prior to the 7 day refund window.
I found the best results I've had with starters and bread recipes was a mixture between the Tassajara bread book (no pictures but does have diagrams and great tips) - and Allrecipes.
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