The Italian Baker

I bought the Kindle version of the _new revised edition_, www.amazon.com/dp/1607741067 , when it was on sale for $2.99. I liked it so much that I wanted a hard-copy version. But I am too cheap to get the printed new revised version, so I got the printed old version, this one, copyright/printed 1985. (Title here says 1995, but that's okay.)For $6 or $7, including shipping, this hard-copy was very worth it!Carol Field was one of the published artisan bread gods, before consumer cookbooks touting artisan (biga/poolish/starter + long ferment) bread really took off in America. She even beat Daniel Leader and Peter Reinhart to the punch.This book goes into how to make a biga, and most bread recipes either use the ongoing biga, or a starter specifically for that recipe. And I like that there are 100% whole-grain, and mostly-whole-grain recipes. Even a durum recipe. You can get whole-grain durum flour at Indian/Pakistani ("Indo-Pak") grocery stores in most US cities with a South Asian/Indian population. I use "Fiber Walla" whole grain durum flour from Sher Brar Mills. Sher Brar Mills also makes a refined durum flour (much less bran and germ) called "Desi Style" durum.The whole grain breads are in the Regional/Rustic section, and the New Breads section of this book.The book is not as comprehensive and wide of scope in the bread department compared to Daniel Leader, Peter Reinhart, and Chad Robertson, but it does make up for that by having sections that cover bread-based desserts, celebration/holiday/fruit/nut breads, Rolls/Breadsticks, pizza/focaccia, and some pastries, tarts, cakes, and biscotti (cookies).There are no photos inside, just the beautiful full color front/back cover photo (one wide photo extends to cover both front and back of the dust jacket). But there are many line drawing illustrations inside. If color photos are your thing, then get the new revised edition linked/suggested above. But also be aware that the new revised edition does not have a photo for every recipe.As the title says, this book is _Italian_ recipes. So if you want more comprehensive and wider selection of artisan breads, check out authors Peter Reinhart, Daniel Leader, Chad Robertson, Ken Forkish, Jeff Hertzberg/Zoe Francois, and Steve Gamelin.Enjoy!

I found this book in amazon inadvertently, I was actually looking for baking form ... But found la clouce and references to this amazing book. first the title picture makes your mouth water. Than I read glowing reviews and ordered it. After I got it, I started reading it... I couldn't stand up, I was so hooked to it ... Carol describes Italy cinematic, people who helped her, art of bread making - its breathtaking ... Even how to make yeast on your own... While reading the book, you can feel the enormous work she had put in research.As for recipes (very clearly written, before starting with recipes, its good to read first chapter on basic bread baking) ... I baked for now mushroom bread, was very delicious, can't wait for tomorrow to bake rosemary bread ... I love this book, it will certainly be a classic.I got this book for my mom as well .. and recommend it to all my friends. One thing I have to mention (Its absolutely no issue for me),but if you're fan of books with photographs, than you'll be disappointed. It has clear drawn pictures, to assist the instructions. But the only photograph for this book is in the front page.

I am a pastry chef and used my old copy of this book until it fell apart. Purchased the original copy rather than the updated version as pictures are not required. Have made so many of the recipes over the years. Am currently using the focaccia recipe in restaraunt and it is so very good! Every recipe from this book is wonderful!

The book was not portrayed accurately. It was portraryed as being "like new" and I feel that I paid a "like new" price. However the bottom on the page edges are marked with an obvious, intentional black mark. I am familiar with the book and wanted it in my collection; it is the retailer I am not happy with not the book.

So exited when i was received this recipe book.In this book, got mention her experience, even a pie,she also got mention its history,ori came frm which country and so on.Also it is very suit for the beginning baker too, not difficult to follow her instruction.This book although no pretty picture like others,but i like the traditional way to present her own style and design.Some more i felt so intimate too,because an each recipe, she did't leaking of warm reminder, example : how to use by hand, by mixer or by processor.Last word, GREAT! GREAT! i love this book so much !!!thanks Carol for sharing.

I have never been great at baking. I wanted to start making home made bread again after getting home from a trip to Italy. I searched for a book that could give me some tips on getting that crunchy crust and soft inside with the pockets like they get over there. This was just the book. Now I make bread weekly and give it to family and friends. my Italian friends and family could hardly believe how good it came out. I highly recommend this book.

Great book with color pictures showing step by step. If you love to bake bread, this is an amazing book to have in you library.

I love Italian breads such as focaccia and ciabatta but always felt that the shop-bought variety probably hardly resembles the authentic stuff. So I bought a second hand copy of Carol Field's Italian Baker and made my own. All I can say is, it was definitely worth it. I always thought ciabatta was a very difficult bread to make because it is so wet, but since I made it using this book I have not bought a ciabatta from a shop for about 3 years and never will!Carol Field divides her book into the following chapters:BAKING BASICS (discussion of ingredients, equipment and method)REGIONAL AND RUSTIC BREADS (includes olive oil bread, saltless tuscan bread, dark tuscan bread, Genzano bread, Merano rye, Sicilian bread, and lots more. My favourites in this chapter are the Como bread with a lovely crispy crust, olive rolls, Terni bread, and the ciabatta.)NEW BREADS (includes vegetable and herbs breads, as well as various-grain breads. The tomato bread is awesome as is the cheese bread. Marvellous chapter!)USING LEFTOVER BREADS (savoury dishes and desserts)CELEBRATION BREADS (a lovely selection of sweet breads with various additions such as nuts, fruit peel, dried fruit, spices)ROLLS AND BREADSTICKSPIZZA AND FOCACCIAELEGANT BREADS (sweet and savoury croissants, turnovers, tarts, strudels, appetizers)TARTS AND PIESCAKESCOOKIESI definitely recommend Carol Field's book as it is a massive collection of every recipe you might ever need, for every occasion, whether it is a nice baguette to go with pasta, a rye bread for sandwiches, a pizza for the family, a cake for Christmas, or just quick cookies after work when you don't have much time. I love the variety and wide range of ingredients used, and the breads and cakes all turn out fantastic. You will never want to buy bread or cakes after trying the recipes in Italian Baker. It is American, but fear not, grams are used throughout if you find the cup measures too intimidating!

Every recipe I have tried from this brilliant book has worked. But that is not its only strength! Meticulously researched, presented with no photographs - but simple line drawings where needed, instructions for mixing by hand, mixer, and food processor, with traditional recipes beautifully modified for non-Italian shopping - this book is a model for all baking books. Each chapter commences with a description of how the subject matter fits into Italian life, its history, and general hints on how to approach making the various breads, pizzas, focaccias, cakes, pastries, and biscuits. Each recipe generally has a personal note from the author detailing where she found this item and how to enjoy it best. The recipe instructions are simple to follow, being divided where appropriate into cutting, filling and shaping, rising, and baking sections, for example. Several recipes also include variations on the main recipe.I have several baking books, and have thrown out more than I have kept. So, my description of this as the best baking book ever written is not a decision taken lightly!Please note that this review applies to the original edition. There is a revised edition with colour photographs and claimed revisions for more modern ingredients. Personally, I find the original more than adequate and find colour photographs pointless. Therefore, I cannot comment on the revised edition.

probably not for everyone as there are few images - I'm reviewing the older version of this book (I'm not sure what the new reprint looks like, the images may have been updated). However, every recipe seems to be well researched and tested. it's a hugely thorough book with every type of Italian bake you can imagine. I could see if you wanted to bake Italian foods and this was your first purchase you would not probably need another. It is an American publication, so has cups and oz etc, but that's little problem to convert. I've already baked many things from this and it's going to get a lot of use!

This is an excellent book. Not glossy and full of photos, just good, down-to-earth recipes covering every bread imaginable out of that magnificent country. The author is from the USA and, yes, that means a lot of measurements are in cups but UK buyers should not be dissuaded because at least dry goods are given an equivalent weight in grammes and the resulting breads and baked goods are well worth the effort. Highly recommended to keen bakers.