Carol Fieldis the author of five cookbooks, In Nonna's Kitchen, Focaccia, Italy in Small Bites, Celebrating Italy, and The Italian Baker, as well as The Hill Towns of Italy and Mangoes and Quince, a novel. She is an award-winning journalist and has contributed to Bon Appetit, Gourmet, and Food and Wine, 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.
"A solid collection of traditional Italian baked goods...an
authentic and trusted title."
--Publishers Weekly, 8/15/11
"Carol Field's The Italian Baker is 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."
--Peter Reinhart, author of The Bread Baker's Apprentice and
Peter Reinhart's Artisan Breads Every Day "The Italian
Baker 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."
--Mario Batali, author and restaurateur "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."
--Alice Waters, chef, author, and proprietor of Chez Panisse
"The Italian Baker 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 The Italian Baker."
--David Lebovitz, author of Ready for Dessert and The
Great Book of Chocolate "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."
--Flo Braker, author of The Simple Art of Perfect Baking and
Baking for All Occasions "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.The Italian
Baker shows that classics stay classics for a reason."
--Corby Kummer, senior editor at the Atlantic Monthly and
author of The Pleasures of Slow Food "The original edition
of The Italian Baker 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 Pugliese bread, wickedly rich savory croissant dough,
the delicate spongy little panini dolce have become constant
staples in my kitchen. So celebrate with Carol Field the 'second
coming' of this great book."
--Diana Kennedy, author of The Essential Cuisines of Mexico
"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."
--Joe Ortiz, author of The Village Baker and coauthor of
The Village Baker's Wife "The Italian Baker 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.The Italian Baker 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!"
--Gwen Bassetti, founder of The Grand Central Baking Company "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.
The Italian Baker 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."
--Nancy Harmon Jenkins, author of The New Mediterranean
Cookbook "Evviva! The Italian Baker lives 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."
--Mary Taylor Simeti, author of Pomp and Sustenance "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 The Italian Baker."
--Fred Plotkin, author of Italy for the Gourmet Traveler
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