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The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies Hardcover – 15 Dec 2011


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Product details

  • Hardcover: 448 pages
  • Publisher: Ten Speed Press; Revised edition (15 Dec 2011)
  • Language: English
  • ISBN-10: 1607741067
  • ISBN-13: 978-1607741060
  • Product Dimensions: 19.4 x 3.5 x 24.2 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 153,458 in Books (See Top 100 in Books)

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13 of 15 people found the following review helpful By Amazon Customer on 20 Nov 2011
Format: Hardcover
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)

ROLLS AND BREADSTICKS

PIZZA AND FOCACCIA

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

TARTS AND PIES

CAKES

COOKIES

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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8 of 9 people found the following review helpful By Deloris VanCartier on 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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Format: Hardcover
I bought a copy of the first edition a few years ago and find it is the book I turn to when looking for a definitive recipe. Carol Field has done her homework well and as a result the recipes are reliable. The same can be said for another of her books, "In Nonna's Kitchen". Neither book is of the glamorous, coffee table genre, but if you are serious about Italian cooking, these books should be in your kitchen.
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Format: Hardcover
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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