Carol Field
The Italian Baker, Revised
The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies [A Baking Book]
Fotograf: Anderson, Ed
Carol Field
The Italian Baker, Revised
The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies [A Baking Book]
Fotograf: Anderson, Ed
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An updated edition of an IACP Award-winning classic introduces traditional techniques for preparing artisanal doughs while incorporating new ingredient and equipment sections, four-color photography and instructions for using the natural yeast method.
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An updated edition of an IACP Award-winning classic introduces traditional techniques for preparing artisanal doughs while incorporating new ingredient and equipment sections, four-color photography and instructions for using the natural yeast method.
Produktdetails
- Produktdetails
- Verlag: Random House USA Inc
- Revised edition
- Seitenzahl: 432
- Erscheinungstermin: 1. November 2011
- Englisch
- Abmessung: 241mm x 192mm x 38mm
- Gewicht: 1450g
- ISBN-13: 9781607741060
- ISBN-10: 1607741067
- Artikelnr.: 33323788
- Verlag: Random House USA Inc
- Revised edition
- Seitenzahl: 432
- Erscheinungstermin: 1. November 2011
- Englisch
- Abmessung: 241mm x 192mm x 38mm
- Gewicht: 1450g
- ISBN-13: 9781607741060
- ISBN-10: 1607741067
- Artikelnr.: 33323788
Carol Field is 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 Appétit, 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.
Vii Acknowledgments
Ix Preface
1 Bread in Italy
15 Baking Basics
15 About the Recipes
17 Ingredients
• The Basic Four
• Additional Ingredients for Bread
• Additional Ingredients for Pastry and Cookies
42 Equipment
• The Basic Three
• Other Essentials
• Optional but Definitely Nice to Have
• Additional Equipment for Pizza
• Additional Equipment for Pastry
51 Techniques
• Techniques for Baking Bread
• Techniques for Baking Tarts, Cakes, and Cookies
67 PANI
69 Pani Regionali e Rustici REGIONAL AND RUSTIC BREADS
70 Classic Tastes of Italy
103 Tastes of the Countryside
127 Pani Moderni MODERN BREADS
128 Vegetable and Herb Breads
146 Breads of Various Grains
159 Gli Avanzi USING LEFTOVER BREADS
160 Savory Dishes
174 Bread-Based Desserts
177 Pani Festivi CELEBRATION BREADS
179 Fruit and Nut Breads
191 Lightly Sweetened Breads
199 Sweet and Holiday Breads
223 Panini e Grissini ROLLS AND BREADSTICKS
223 Panini
238 Panini Dolci
243 Grissini
249 Pizze e Focacce PIZZAS AND FOCACCIAS
254 Pizza
269 Focaccia
283 Pani Raffinati ELEGANT BREADS
285 Sweet Croissants
290 Savory Croissants
298 Puff Pastry
312 Savory Appetizers
315 DOLCI
317 Crostate TARTS
319 Basic Tart Doughs
324 Basic Pastry Creams
327 Fruit and Jam Tarts
339 Nut Tarts
343 Chocolate Tarts
345 Torte CAKES
347 Ricotta Cheesecakes and Creamy Rice Tarts
354 Spice Cakes and Fruitcakes
361 Sponge Cakes
369 Biscotti COOKIES
371 Nut Paste Cookies
380 Butter Cookies
389 Biscotti
393 Cookies of Various Grains
397 Sweet Pastry Dough Cookies
399 Chocolate Nut Cookies
401 Appendix: Source Guide to Ingredients and Equipment
405 Index
Ix Preface
1 Bread in Italy
15 Baking Basics
15 About the Recipes
17 Ingredients
• The Basic Four
• Additional Ingredients for Bread
• Additional Ingredients for Pastry and Cookies
42 Equipment
• The Basic Three
• Other Essentials
• Optional but Definitely Nice to Have
• Additional Equipment for Pizza
• Additional Equipment for Pastry
51 Techniques
• Techniques for Baking Bread
• Techniques for Baking Tarts, Cakes, and Cookies
67 PANI
69 Pani Regionali e Rustici REGIONAL AND RUSTIC BREADS
70 Classic Tastes of Italy
103 Tastes of the Countryside
127 Pani Moderni MODERN BREADS
128 Vegetable and Herb Breads
146 Breads of Various Grains
159 Gli Avanzi USING LEFTOVER BREADS
160 Savory Dishes
174 Bread-Based Desserts
177 Pani Festivi CELEBRATION BREADS
179 Fruit and Nut Breads
191 Lightly Sweetened Breads
199 Sweet and Holiday Breads
223 Panini e Grissini ROLLS AND BREADSTICKS
223 Panini
238 Panini Dolci
243 Grissini
249 Pizze e Focacce PIZZAS AND FOCACCIAS
254 Pizza
269 Focaccia
283 Pani Raffinati ELEGANT BREADS
285 Sweet Croissants
290 Savory Croissants
298 Puff Pastry
312 Savory Appetizers
315 DOLCI
317 Crostate TARTS
319 Basic Tart Doughs
324 Basic Pastry Creams
327 Fruit and Jam Tarts
339 Nut Tarts
343 Chocolate Tarts
345 Torte CAKES
347 Ricotta Cheesecakes and Creamy Rice Tarts
354 Spice Cakes and Fruitcakes
361 Sponge Cakes
369 Biscotti COOKIES
371 Nut Paste Cookies
380 Butter Cookies
389 Biscotti
393 Cookies of Various Grains
397 Sweet Pastry Dough Cookies
399 Chocolate Nut Cookies
401 Appendix: Source Guide to Ingredients and Equipment
405 Index
Vii Acknowledgments
Ix Preface
1 Bread in Italy
15 Baking Basics
15 About the Recipes
17 Ingredients
• The Basic Four
• Additional Ingredients for Bread
• Additional Ingredients for Pastry and Cookies
42 Equipment
• The Basic Three
• Other Essentials
• Optional but Definitely Nice to Have
• Additional Equipment for Pizza
• Additional Equipment for Pastry
51 Techniques
• Techniques for Baking Bread
• Techniques for Baking Tarts, Cakes, and Cookies
67 PANI
69 Pani Regionali e Rustici REGIONAL AND RUSTIC BREADS
70 Classic Tastes of Italy
103 Tastes of the Countryside
127 Pani Moderni MODERN BREADS
128 Vegetable and Herb Breads
146 Breads of Various Grains
159 Gli Avanzi USING LEFTOVER BREADS
160 Savory Dishes
174 Bread-Based Desserts
177 Pani Festivi CELEBRATION BREADS
179 Fruit and Nut Breads
191 Lightly Sweetened Breads
199 Sweet and Holiday Breads
223 Panini e Grissini ROLLS AND BREADSTICKS
223 Panini
238 Panini Dolci
243 Grissini
249 Pizze e Focacce PIZZAS AND FOCACCIAS
254 Pizza
269 Focaccia
283 Pani Raffinati ELEGANT BREADS
285 Sweet Croissants
290 Savory Croissants
298 Puff Pastry
312 Savory Appetizers
315 DOLCI
317 Crostate TARTS
319 Basic Tart Doughs
324 Basic Pastry Creams
327 Fruit and Jam Tarts
339 Nut Tarts
343 Chocolate Tarts
345 Torte CAKES
347 Ricotta Cheesecakes and Creamy Rice Tarts
354 Spice Cakes and Fruitcakes
361 Sponge Cakes
369 Biscotti COOKIES
371 Nut Paste Cookies
380 Butter Cookies
389 Biscotti
393 Cookies of Various Grains
397 Sweet Pastry Dough Cookies
399 Chocolate Nut Cookies
401 Appendix: Source Guide to Ingredients and Equipment
405 Index
Ix Preface
1 Bread in Italy
15 Baking Basics
15 About the Recipes
17 Ingredients
• The Basic Four
• Additional Ingredients for Bread
• Additional Ingredients for Pastry and Cookies
42 Equipment
• The Basic Three
• Other Essentials
• Optional but Definitely Nice to Have
• Additional Equipment for Pizza
• Additional Equipment for Pastry
51 Techniques
• Techniques for Baking Bread
• Techniques for Baking Tarts, Cakes, and Cookies
67 PANI
69 Pani Regionali e Rustici REGIONAL AND RUSTIC BREADS
70 Classic Tastes of Italy
103 Tastes of the Countryside
127 Pani Moderni MODERN BREADS
128 Vegetable and Herb Breads
146 Breads of Various Grains
159 Gli Avanzi USING LEFTOVER BREADS
160 Savory Dishes
174 Bread-Based Desserts
177 Pani Festivi CELEBRATION BREADS
179 Fruit and Nut Breads
191 Lightly Sweetened Breads
199 Sweet and Holiday Breads
223 Panini e Grissini ROLLS AND BREADSTICKS
223 Panini
238 Panini Dolci
243 Grissini
249 Pizze e Focacce PIZZAS AND FOCACCIAS
254 Pizza
269 Focaccia
283 Pani Raffinati ELEGANT BREADS
285 Sweet Croissants
290 Savory Croissants
298 Puff Pastry
312 Savory Appetizers
315 DOLCI
317 Crostate TARTS
319 Basic Tart Doughs
324 Basic Pastry Creams
327 Fruit and Jam Tarts
339 Nut Tarts
343 Chocolate Tarts
345 Torte CAKES
347 Ricotta Cheesecakes and Creamy Rice Tarts
354 Spice Cakes and Fruitcakes
361 Sponge Cakes
369 Biscotti COOKIES
371 Nut Paste Cookies
380 Butter Cookies
389 Biscotti
393 Cookies of Various Grains
397 Sweet Pastry Dough Cookies
399 Chocolate Nut Cookies
401 Appendix: Source Guide to Ingredients and Equipment
405 Index