The Italian Baker, Revised : The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies [A Baking Book]
by
Carol Field
Book Details
Format
Hardback or Cased Book
ISBN-10
1607741067
ISBN-13
9781607741060
Publisher
Random House USA Inc
Imprint
Ten Speed Press
Country of Manufacture
CN
Country of Publication
GB
Publication Date
Nov 1st, 2011
Print length
432 Pages
Weight
1,430 grams
Dimensions
19.30 x 24.30 x 3.50 cms
Ksh 6,200.00
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WINNER OF THE IACP AWARD • This classic tome of Italian baking covers everything from breadsticks and cornetti to focaccia, tarts, pastries, and more—now updated with stunning photography, new recipes, and comprehensive tips and tricks.
“The Italian Baker takes you deep into the mind and heart of the Italian spirit.”—Peter Reinhart, author of The Bread Baker’s Apprentice and Peter Reinhart’s Artisan Breads Every Day
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.
One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must-have for every serious baker.
“The Italian Baker takes you deep into the mind and heart of the Italian spirit.”—Peter Reinhart, author of The Bread Baker’s Apprentice and Peter Reinhart’s Artisan Breads Every Day
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.
One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must-have for every serious baker.
Get The Italian Baker, Revised by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Random House USA Inc and it has pages.
