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Gennaro's Italian Bakery Hardcover – 8 Sep 2016

4.8 out of 5 stars 12 customer reviews

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Product details

  • Hardcover: 224 pages
  • Publisher: Pavilion Books (8 Sept. 2016)
  • Language: English
  • ISBN-10: 191090435X
  • ISBN-13: 978-1910904350
  • Product Dimensions: 25.4 x 2.4 x 20 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: 49,778 in Books (See Top 100 in Books)
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Product description

About the Author

Gennaro Contaldo was born in Minori on the Amalfi coast. He came to Britian in the late 60s and worked in several restaurants around the country and London. He then moved to London, where he worked as a chef in a number of restaurants before opening the award-winning Passione. He came to public attention as the chef who inspired Jamie Oliver when they worked together at Antonio Carluccio's restaurant. In spring 2011 he presented Two Greedy Italians on BBC2, and a second series will be aired in spring 2012. Gennaro lives in north-east London with his partner Liz and their nine-year-old twin girls Olivia and Chloe.


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Customer Reviews

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Top Customer Reviews

Format: Hardcover
Although this book has nothing like the scope of Carol Field's The Italian Baker it has many characteristics that make it at least the equal of Field's seminal work. The first and most obvious advantage of Gennaro's book is that, because the recipes are selected to represent the most popular items of Italy's vast baking repertoire, all one's favourites are here. Also, because the author clearly loves baking, the recipes are the best that his considerable experience can provide. This is an advantage over Field's work where, of necessity, the quality of the more esoteric recipes particularly can be variable. But the thing I really love about this book is the care that has gone into every aspect of the production. The illustrations are top rate and, rare these days, always relevant and helpful. Then there is the organisation - it is so good that it seems obvious - again, not always what we get in cookbooks. Here's the chapter list: Introduction, Flours, Yeast, Biga, Cooking Notes, Pane, Focaccia, Pizze, Torte salate, Pan dolci, Crostate, Biscotti, Torte. There is also a comprehensive cross-referenced Index.

I will detail the typical chapter using the Pizze chapter as an example. This begins with a couple of pages of introduction, followed by quick tips, and then the recipe for pizza dough. This is followed by several classic pizza and calzone recipes - beautifully illustrated and concisely-worded. At this point I should say that, in my view, this book is that very rare beast, a cookbook of great value to the beginner as well as the seasoned baker. Oven temperatures are always listed for fan and conventional ovens - so at least you have consistent information to calibrate for the nature of your own oven.
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Format: Hardcover
Some of my earliest food memories revolve around the smell and taste of the fresh yeast bread my Polish grandmother would bake in her small apartment kitchen in Michigan…for me, there is no more comforting aroma than that of freshly-baked bread. In a sort of alchemy, humble ingredients are transformed into an expression of baking talent and love. I’ve lived in five countries and visited several others, and sampling local breads and baked goods is one of the first things I set out to do.

My large baking collection features numerous books on breads and baking, including several editions of the seminal “The Italian Baker” by Carol Field, my staple “Artisan Bread in 5,” Crumb: A Baking Book, Honey & Co The Baking Book, and the new Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka, and I’m pleased to report that “Gennaro’s Italian Bakery” now holds a spot of honor as well.

Gennaro Contaldo, Italian chef and restauranteur who mentored Jamie Oliver, grew up surrounded by a family of bakers, from spending hours in his uncle’s bakery to waking up to his mother’s home baking. As a baker at The Neal Street Restaurant, he was responsible for making the bread, focaccia, torte salate, pastry and seasonal bakes. As he mentioned in the foreword, bread and baked goods mean tradition, and you’ll find various bakes from across Italy and in honor of various seasons and holidays.
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Format: Hardcover Verified Purchase
I follow Gennaro on Instagram. So refreshingly funny! His posts of his daily specials at Jamie's make me want to go there for lunch everyday! When he announced his new book, i couldn't wait to get it. and then i saw the feature in the Times and the pizza recipe got me. He's got a whole chapter just on pizza! I really like the look of the polenta pizza and rosemary focaccia recipes, so am going to try that on friends this weekend. And I noticed a mini panettone recipe too which i'm really forward to making at christmas
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Format: Hardcover
Just fantastic. A huge variety of recipes here from breads, through pizzas, to cakes. They all sound and look amazing - only just got the book so haven't tried any yet, but it's only a matter of time - they really don't look very hard, which is great as I was slightly worried they would be complicated - but no - super simple! Gennaro is such a lovely man and talented chef - it comes through off his pages perfectly. A treat for any cookbook lover.
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Format: Hardcover Verified Purchase
Love this book so much... reading it is a pleasure and every bread I've made from it has been delicious... has made me love Gennaro more than I already did!!
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Format: Hardcover Verified Purchase
Fabulous book it's helped me understand a lot more about fresh yeast
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