The Italian Baker, Revised download free books


Authors : Carol Field & Ed Anderson [ November 1, 2011 | Print Length : 432 Pages ] The Italian Baker, Revised

The Italian Baker, Revised by Carol Field & Ed Anderson Book Cover

Download free books PDF | ePub | Mobi The Italian Baker, Revised a book Carol Field & Ed Anderson. Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered.
 
In this groundbreaking classic—now thoroughly updated for today’s modern kitchen—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.
 
The Italian Baker is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread—with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding.
 
Winner of the International Association of Culinary Professionals Award for best baking book, The Italian Baker was also named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must for every serious baker.


Book Review:

Aug 15, 2011 – 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 tiramis .

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Book Summary
Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered.
 
In this groundbreaking classic—now thoroughly updated for today’s modern kitchen—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.
 
The Italian Baker is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread—with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding.
 
Winner of the International Association of Culinary Professionals Award for best baking book, The Italian Baker was also named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must for every serious baker.
Title:The Italian Baker, Revised
Authors:Carol Field & Ed Anderson
Category: Methods
Published: Nov 01, 2011
Publisher: Potter/Ten Speed/Harmony/Rodale
Seller: Penguin Random House LLC
Print Length: 432 Pages
File Size:32.62MB
Tags: italian, baker,, revised


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