The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
Carol Field
Language: English
Pages: 605
ISBN: 2:00139357
Format: PDF / Kindle (mobi) / ePub
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.
L'Italia contemporanea (1918-1948)
Flying Creatures of Fra Angelico
shapes; you’ll have to use an electric mixer to put the dough together, because it has so little water that it is extremely difficult to make by hand. You’ll also need a rolling pin or pasta machine to give the dough the correct density. Pasta dura is a rather controversial bread; there are as many who praise it as the tastiest and most typical bread of Italy as there are those who are mystified by the appeal of its dense interior. It is traditionally eaten with sliced and smoked meats, veal
if you are tempted by the promise of its more expansive doughs, because it is much too powerful for traditional Italian breads. Those that do call for it or for durum must be mixed and kneaded much longer and at a higher intensity than those made from all-purpose flour. Corn Flour. Corn first appeared in Europe when Christopher Columbus brought it back from America, but the first boatload didn’t reach Italy until the eighteenth century. And then, against all evidence, it was called grano turco
cooled 2 large egg yolks 2 teaspoons (0.4 oz / 11 g) lemon juice Grated zest of 1 lemon 1 teaspoon (0.14 oz / 4 g) vanilla extract ¼ teaspoon almond extract ¾ cup plus 1 teaspoon (3.5 oz / 100 g) fine yellow cornmeal Scant ¾ cup (3.5 oz / 100 g) all-purpose flour Pinch of salt 2 heaping tablespoons (0.9 oz / 25 g) raw almonds or skinned toasted hazelnuts, coarsely chopped 1 to 2 tablespoons (0.5 to 1 oz / 15 to 30 g) turbinado sugar Grind the almonds to a coarse powder in a nut
to each batch to get a workable dough. Process 45 seconds longer to knead. Finish kneading briefly by hand on a floured surface. First Rise. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1½ to 2½ hours. It will soften considerably and feel a bit like taffy. Shaping and Second Rise. Cut the dough in half on a floured surface. Shape each half into a long oval loaf that is plump in the center and tapered at the ends. Place the loaves on
and the butter should be cold but malleable, so that it forms a dry but firm butter packet. BY MIXER Beat the butter and flour in a mixer bowl with the paddle until smooth. The flour shouldn’t be thoroughly worked in and the butter should still be cold. The dough is turned four times as for cornetti dolci. Lightly flour the work surface. Roll the cold dough into an 18 by 12-inch rectangle, ½ inch thick, so that one short side is nearest you. Break the butter into small (½-inch) pieces and dot