A classic work on Italian bread baking and pastry, The Italian Baker explores the diverse baking traditions of Italy. The book was highly influential in its first version, and this recently revised edition provides us an even more valuable resource.
The late Carol Field made her home in San Francisco but spent years traveling throughout Italy researching the book and working with Italian bakers. After mastering this collection of recipes for classic Italian breads, cookies, pastries and other baked goods, she returned to the U.S. to rework them for the American kitchen with the inclusion of locally available ingredients.
Working both as a journaist and an editor, Field was one of the first American cookbook authors to place as much emphasis on the cultural and historical context of a dish as she did on ingredients and preparation.