Title
The Italian Baker
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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 Multigrain 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, Cookies, Cornetti And Nut Tortes, Fruit Tarts, Cheesecakes And Spice Cakes And Other Confectionsall Are Offered In This Landmark Volume Which Presents, For The First Time In English Or Italian, The Diverse Baking Traditions Of Italy.Knowing These Regional Specialties And The Stories Behind Them Is Like Taking A Trip Through The Italian Countryside. Putting The Recipes On Paper As Carol Field Has Done Is Like Preserving The Villages In The Italian Hillsides With Their Churches And Frescoes, For They Are Part Of A Tradition That Has Never Before Been Recorded. In Preparing For This Book, Carol Field Spent Two Years Working With The Bakers Of Italy, Traversing The Country Again And Again From Lugano And Como In The North To Lecce And Palermo In The South, Tasting And Testing, Then Going Back To The States To Rework The Recipes In An American Kitchen With American Ingredients. The Result Is Recipes That Are Impeccably Written For Utmost Ease And Flexibility. Some Are Simple And Earthy, Some Elegant And Refined, But All Will Be A Revelation To Americans Who Have Previously Known Italian Breads And Desserts Only From The Limited And Stereotyped Range Available Until Now. Each Recipe Offers Instructions For Making Doughs By Hand, By Electric Mixer, And By Food Processor. Illustrations Provide Clear Stepbystep Howto, And Chapters On Ingredients, Equipment And Technique Reveal All The Whys And Wherefores.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the page count of 'The Italian Baker'? A: This book has four hundred forty-three pages. It offers a comprehensive look at Italian baking traditions.
- Q: What type of binding does 'The Italian Baker' have? A: This book is published in hardcover. The durable binding ensures it withstands frequent use in the kitchen.
- Q: Who is the author of 'The Italian Baker'? A: The author is Carol Field. She spent two years working with Italian bakers to compile this collection.
- Q: How can I use the recipes in 'The Italian Baker'? A: You can follow the clear instructions to make various Italian breads and desserts. The book includes methods for hand mixing, using an electric mixer, or a food processor.
- Q: Is 'The Italian Baker' suitable for beginners? A: Yes, it is suitable for beginners. The recipes are explained in detail, making them accessible for all skill levels.
- Q: Can I find recipes for pizza in 'The Italian Baker'? A: Yes, the book includes recipes for pizza. You'll also find a variety of breads, pastries, and desserts.
- Q: How do I store 'The Italian Baker' to keep it safe? A: Store the book in a cool, dry place, away from direct sunlight. This will help preserve the binding and pages.
- Q: Is 'The Italian Baker' safe for children to read? A: Yes, it is safe for children. However, adult supervision is recommended while using kitchen equipment.
- Q: What if I receive a damaged copy of 'The Italian Baker'? A: If your copy arrives damaged, you can return it for a replacement or refund. Contact the retailer for their specific return policy.
- Q: Are there illustrations in 'The Italian Baker'? A: Yes, the book contains illustrations. They provide clear step-by-step guidance for each recipe.
- Q: What types of bread recipes are included in 'The Italian Baker'? A: The book features a variety of bread recipes, including rustic loaves, focaccia, and multi-grain breads. Each recipe highlights regional specialties.
- Q: Does 'The Italian Baker' include dessert recipes? A: Yes, it includes dessert recipes. You can find recipes for pastries, cookies, fruit tarts, and cheesecakes.
- Q: Can I use American ingredients for the recipes in 'The Italian Baker'? A: Yes, the recipes are adapted for American ingredients. Carol Field reworked them to ensure they're easy to follow.
- Q: What are the dimensions of 'The Italian Baker'? A: The book measures seven point thirty-eight inches in length, one point thirty-eight inches in width, and nine point twenty-five inches in height.
- Q: Are there tips on baking techniques in 'The Italian Baker'? A: Yes, the book includes chapters on ingredients, equipment, and techniques. This information helps you understand the baking process better.