A definitive work on Italian bread baking and pastry, The Italian Baker explores the diverse baking traditions of Italy. Its author was the late great Carol Field, who made her home in San Francisco. Field spent over two years working with Italian bakers, and after mastering a collection of classic recipes, returned to the U.S. to rework them for the American kitchen using locally available ingredients.
Before becoming an expert in Italian cuisine, Field worked as a journalist and editor and her style of journalistic writing carried over to her cookbooks. She was one of the first American cookbooh authors to place as much emphasis on the cultural and historical context of the cuisine as in the preparation itself. Her practical and inspiring book became highly influential in its first version ,and a revised edition made it an even more valuable resource.