{"product_id":"the-italian-baker-revised-isbn-9781607741060","title":"The Italian Baker, Revised","description":"\u003cb\u003eWINNER OF THE IACP AWARD • This classic tome of Italian baking covers everything from breadsticks and \u003ci\u003ecornetti\u003c\/i\u003e to focaccia, tarts, pastries, and more—now updated with stunning photography, new recipes, and comprehensive tips and tricks.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“\u003ci\u003eThe Italian Baker\u003c\/i\u003e takes you deep into the mind and heart of the Italian spirit.”—Peter Reinhart, author of \u003ci\u003eThe Bread Baker’s Apprentice\u003c\/i\u003e and \u003ci\u003ePeter Reinhart’s Artisan Breads Every Day\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCarol 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. \u003cbr\u003e\u003cbr\u003eField’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden \u003ci\u003eAltamura\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003eOne of the most revered baking books of all time, \u003ci\u003eThe Italian Baker\u003c\/i\u003e is a landmark work that continues to be a must-have for every serious baker.Vii \u003ci\u003eAcknowledgments\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003eIx \u003ci\u003ePreface\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e1 Bread in Italy\u003cbr\u003e \u003cbr\u003e15 Baking Basics\u003cbr\u003e \u003cbr\u003e15 About the Recipes\u003cbr\u003e \u003cbr\u003e17 Ingredients\u003cbr\u003e• The Basic Four\u003cbr\u003e• Additional Ingredients for Bread\u003cbr\u003e• Additional Ingredients for Pastry and Cookies\u003cbr\u003e \u003cbr\u003e42 Equipment\u003cbr\u003e• The Basic Three \u003cbr\u003e• Other Essentials\u003cbr\u003e• Optional but Definitely Nice to Have\u003cbr\u003e• Additional Equipment for Pizza\u003cbr\u003e• Additional Equipment for Pastry\u003cbr\u003e \u003cbr\u003e51 Techniques\u003cbr\u003e• Techniques for Baking Bread \u003cbr\u003e• Techniques for Baking Tarts, Cakes, and Cookies\u003cbr\u003e  \u003cbr\u003e67 PANI\u003cbr\u003e\u003cbr\u003e69 Pani Regionali e Rustici REGIONAL AND RUSTIC BREADS\u003cbr\u003e70 Classic Tastes of Italy\u003cbr\u003e103 Tastes of the Countryside\u003cbr\u003e \u003cbr\u003e127 Pani Moderni MODERN BREADS\u003cbr\u003e128 Vegetable and Herb Breads\u003cbr\u003e146 Breads of Various Grains\u003cbr\u003e  \u003cbr\u003e159 Gli Avanzi USING LEFTOVER BREADS\u003cbr\u003e160 Savory Dishes\u003cbr\u003e174 Bread-Based Desserts\u003cbr\u003e  \u003cbr\u003e177 Pani Festivi CELEBRATION BREADS\u003cbr\u003e179 Fruit and Nut Breads\u003cbr\u003e191 Lightly Sweetened Breads\u003cbr\u003e199 Sweet and Holiday Breads\u003cbr\u003e \u003cbr\u003e223 Panini e Grissini ROLLS AND BREADSTICKS\u003cbr\u003e223 Panini\u003cbr\u003e238 Panini Dolci\u003cbr\u003e243 Grissini\u003cbr\u003e \u003cbr\u003e249 Pizze e Focacce PIZZAS AND FOCACCIAS\u003cbr\u003e254 Pizza\u003cbr\u003e269 Focaccia\u003cbr\u003e \u003cbr\u003e283 Pani Raffinati ELEGANT BREADS\u003cbr\u003e285 Sweet Croissants\u003cbr\u003e290 Savory Croissants\u003cbr\u003e298 Puff Pastry\u003cbr\u003e312 Savory Appetizers\u003cbr\u003e \u003cbr\u003e315 DOLCI\u003cbr\u003e \u003cbr\u003e317 Crostate TARTS\u003cbr\u003e319 Basic Tart Doughs\u003cbr\u003e324 Basic Pastry Creams\u003cbr\u003e327 Fruit and Jam Tarts\u003cbr\u003e339 Nut Tarts\u003cbr\u003e343 Chocolate Tarts\u003cbr\u003e \u003cbr\u003e345 Torte CAKES\u003cbr\u003e347 Ricotta Cheesecakes and Creamy Rice Tarts\u003cbr\u003e354 Spice Cakes and Fruitcakes\u003cbr\u003e361 Sponge Cakes\u003cbr\u003e \u003cbr\u003e369 Biscotti COOKIES\u003cbr\u003e371 Nut Paste Cookies\u003cbr\u003e380 Butter Cookies\u003cbr\u003e389 Biscotti\u003cbr\u003e393 Cookies of Various Grains\u003cbr\u003e397 Sweet Pastry Dough Cookies\u003cbr\u003e399 Chocolate Nut Cookies\u003cbr\u003e \u003cbr\u003e401 \u003ci\u003eAppendix: Source Guide to Ingredients and Equipment\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e405 \u003ci\u003eIndex\u003c\/i\u003e“A solid collection of traditional Italian baked goods…an authentic and trusted title.”\u003cbr\u003e—Publishers Weekly, 8\/15\/11\u003cbr\u003e\u003cbr\u003e“Carol Field's \u003ci\u003eThe Italian Baker i\u003c\/i\u003es the one bread book I see in nearly everyone's collection, whether an experienced or amateur baker. It not only is full of timeless, classic recipes, but also takes you deep into the mind and heart of the Italian spirit.”\u003cbr\u003e—Peter Reinhart, author of \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e and \u003ci\u003ePeter Reinhart's Artisan Breads Every Day\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“\u003ci\u003eThe Italian Baker\u003c\/i\u003e was incredibly influential in its first iteration and this revised version is even better. Carol has taken the volume to another level in both deliciousness and simple techniques. It is truly the definitive work on Italian bread baking and pastry for our time.”\u003cbr\u003e—Mario Batali, author and restaurateur\u003cbr\u003e \u003cbr\u003e“A classic, beautifully researched and considered book that keeps Italy’s traditions of bread-making alive. I love how it is peppered with astute observations and stories of Carol Field’s experiences in Italy, inspiring skilled bakers and novice enthusiasts alike.”\u003cbr\u003e—Alice Waters, chef, author, and proprietor of Chez Panisse\u003cbr\u003e \u003cbr\u003e“\u003ci\u003eThe Italian Baker\u003c\/i\u003e has always been one of my all-time favorite baking books, and no one is happier than I am to see this brand-new edition, introducing Carol Field's classic collection of rustic breads, desserts, and biscotti to a whole new generation of cooks. If you're looking to capture the authentic flavors of Italian baking in your own kitchen, there's absolutely no better guidebook than \u003ci\u003eThe Italian Baker\u003c\/i\u003e.”\u003cbr\u003e—David Lebovitz, author of \u003ci\u003eReady for Dessert\u003c\/i\u003e and \u003ci\u003eThe Great Book of Chocolate\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Bread bakers rejoice! There’s nothing like chewy, flavorful home-baked bread and  thanks to Carol Field’s inspiring recipes in this updated edition of her top-selling classic, the timeless art of bread baking will become more popular than ever.”\u003cbr\u003e—Flo Braker, author of \u003ci\u003eThe Simple Art of Perfect Baking\u003c\/i\u003e and \u003ci\u003eBaking for All Occasions\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“Anyone who has bitten into a ciabatta or an airy, full-of-flavor loaf with a bit of tang and a wonderfully dark crust, or mixed bread dough going by the wetter-the-better rule, has Carol Field to thank. She not only introduced the miraculous variety of Italian breads to Americans, but she also changed the way we think of bread--and the way we make it. No one who loves bread can be without this book.\u003ci\u003eThe Italian Baker\u003c\/i\u003e shows that classics stay classics for a reason.”\u003cbr\u003e—Corby Kummer, senior editor at the \u003ci\u003eAtlantic Monthly\u003c\/i\u003e and author of \u003ci\u003eThe Pleasures of Slow Food\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“The original edition of \u003ci\u003eThe Italian Baker\u003c\/i\u003e has been one of my culinary bibles ever since it was published in 1985. It is now splattered with stains and floury to the touch. Pasta Maddalena I noted was “perfect,” while the Torta Primavera, “excellent,” and so on. The crusty, chewy \u003ci\u003ePugliese\u003c\/i\u003e bread, wickedly rich savory croissant dough, the delicate spongy little \u003ci\u003epanini dolce\u003c\/i\u003e have become constant staples in my kitchen. So celebrate with Carol Field the 'second coming' of this great book.”\u003cbr\u003e—Diana Kennedy, author of \u003ci\u003eThe Essential Cuisines of Mexico\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“Bravo to Ten Speed and Carol Field for updating and reissuing this absolute treasure of Italian baking. The fact that these recipes so thoroughly cover so many baked regional specialties, such as bread, cookies, tarts and torts, savory dishes, pizza, and foccacia makes it a must-own volume for any serious home cook and baker.”\u003cbr\u003e—Joe Ortiz, author of \u003ci\u003eThe Village Baker\u003c\/i\u003e and coauthor of \u003ci\u003eThe Village Baker's Wife\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“\u003ci\u003eThe Italian Baker\u003c\/i\u003e opened my eyes to an exciting new world of baking. It, along with Carol’s early advice and encouragement, became the inspiration for adding hearth baked breads to our line-up at the original Grand Central Bakery in Seattle.\u003ci\u003eThe Italian Baker\u003c\/i\u003e was a trove of information then and remains so today. This new edition, updated, reformatted, and full of delicious color photography, has me inspired all over again!”\u003cbr\u003e—Gwen Bassetti, founder of The Grand Central Baking Company\u003cbr\u003e \u003cbr\u003e“I’m thrilled to have this handsome new, updated edition, with wonderfully informative photos that show not just what the breads look like but also what goes into the process of creating them. \u003ci\u003eThe Italian Baker\u003c\/i\u003e is a treasure--not just for chefs but for anyone fascinated by the baker’s art, for anyone beguiled by Italian food, for anyone who simply loves to cook good honest food.”\u003cbr\u003e—Nancy Harmon Jenkins, author of \u003ci\u003eThe New Mediterranean Cookbook\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“\u003ci\u003eEvviva!\u003c\/i\u003e \u003ci\u003eThe Italian Baker \u003c\/i\u003elives again! For 25 years Carol Field's classic has been my inseparable and invaluable guide to the world of Italian breads and pastries, furnishing the best introduction to baking in general of any book I know. Younger generations will now be able to find the same comfort and counsel, thanks to this splendid new edition.”\u003cbr\u003e—Mary Taylor Simeti, author of \u003ci\u003ePomp and Sustenance\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“That an English-language book on something as essential as Italian bread could become the standard text in Italy, as the previous version did, says almost all you need to know -- except that this revised edition is even better. Anyone who really, truly cares about Italy must read \u003ci\u003eThe Italian Baker.”\u003c\/i\u003e\u003cbr\u003e—Fred Plotkin, author of \u003ci\u003eItaly for the Gourmet Traveler\u003c\/i\u003e\u003cb\u003eCarol Field\u003c\/b\u003e is the author of five cookbooks, \u003ci\u003eIn Nonna’s Kitchen\u003c\/i\u003e, \u003ci\u003eFocaccia\u003c\/i\u003e,  \u003ci\u003eItaly in Small Bites\u003c\/i\u003e, \u003ci\u003eCelebrating Italy\u003c\/i\u003e, and \u003ci\u003eThe Italian Baker\u003c\/i\u003e, as well as \u003ci\u003eThe Hill Towns of Italy\u003c\/i\u003e and \u003ci\u003eMangoes and Quince\u003c\/i\u003e, a novel. She is an award-winning journalist and has contributed to \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eGourmet\u003c\/i\u003e, and \u003ci\u003eFood and Wine\u003c\/i\u003e, among others. Field has won two IACP Cookbook Awards and a James Beard Award, and was featured on the PBS series “In Julia’s Kitchen with Master Chefs.” She lives in San Francisco with her husband and continues to visit Italy frequently.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46305124909285,"sku":"NP9781607741060","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607741060.jpg?v=1767739989","url":"https:\/\/k12savings.com\/products\/the-italian-baker-revised-isbn-9781607741060","provider":"K12savings","version":"1.0","type":"link"}