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Italian Baker

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ISBN-10: 0061812668

ISBN-13: 9780061812668

Edition: N/A

Authors: Carol Field

List price: $35.00
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Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region. Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries,…    
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Book details

List price: $35.00
Publisher: HarperCollins Publishers
Publication date: 9/1/1995
Binding: Hardcover
Pages: 448
Size: 7.75" wide x 9.75" long x 1.50" tall
Weight: 2.354
Language: English

Bread in Italy
Baking Basics
About the Recipes
The Ingredients
Techniques for Breaking Bread
Techniques for Baking Tarts, Cakes, and Cookies
Pani Regionali e Rustici--Regional and Rustic Breads
Classic Tastes of Italy
Tastes of the Countryside
Pani Nuovi--New Breads
Vegetable and Herb Breads
Various-Grain Breads with New Tastes
Gli Avanzi--Using Leftover Breads
Savory Dishes
Bread-Based Desserts
Pani Festivi--Celebration Breads
Fruit and Nut Breads
Lightly Sweetened Breads
Sweet and Holiday Breads
Panini e Grissini--Rolls and Breadsticks
Panini Dolci
Pizze e Focacce--Pizza and Focaccia
Pani Raffinati--Elegant Breads
Sweet Croissants
Savory Croissants
Puff Pastry
Savory Appetizers
Crostate e Torte--Tarts
Basic Tart Doughs
Basic Pastry Creams
Fruit and Jam Tarts
Nut Tarts
Chocolate Tarts
Ricotta Cheesecakes and Creamy Rice Tarts
Spice Cakes and Fruitcakes
Sponge Cakes
Nut Paste Cookies
Butter Cookies
Various-Grain Cookies
Sweet Pastry Dough Cookies
Chocolate Nut Cookies
Source Guide to Ingredients and Equipment