The Italian Baker:
the classic tastes of the Italian countryside–its breads, pizza, focaccia, cakes, pastries, and cookies / Carol Field ; photography by Ed Anderson.
|Publishers Weekly Reviews:|
|After 26 years, journalist and cookbook author Field returns with a revised edition of The Italian Baker. The new edition “upgrades” include color photographs, source guides, and updated equipment sections and instructions. A solid collection of traditional Italian baked goods, breads dominate, despite the title, with instructions on how to prepare loaves by hand, mixer, or food processor. An in-depth look at Italian bread baking and its history starts the section, and headnotes give regional notes and serving suggestions. Loaves span the Italian peninsula, from pane toscano scuro, a dark Tuscan bread, to casatiello, a Neapolitan Easter-season bread, and pane di Genzano, a bread from the city of Genzano, located south of Rome. A selection of focaccia includes variations with sea salt, sage, olives, and Gorgonzola, and a handy chapter focusing on using leftover breads guides readers to bread-based soups, salads, and desserts. Pizzas, cookies, tarts, and cakes round out the authentic and trusted title that includes such classics as pizza alla Siciliana, amaretti, and tiramisù.
Wine Country : A Literary Companion
A Book of Verses underneath the Bough,
From Omar Khayyam
~ Edward Fitzgerald
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