The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies [A Baking Book]

This revised edition of Carol Field's baking book covers Italian breads, pizza, focaccia, cakes, pastries, and cookies. The book has been updated with new photography, recipes, and baking tips. Field documents artisanal doughs and techniques passed down through generations of Italian bakers. She spent over two years traveling throughout Italy to research regional and local baking traditions, then tested and adapted the recipes in her own kitchen. The book includes instructions for making breads such as Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread with coarse sea salt, dark ryes from northern Italy, walnut bread, fig bread, and Sicilian sesame seed loaves. The book won the IACP Award.