A definitive work on Italian bread baking and pastry, The Italian Baker explores the diverse baking traditions of Italy. Its author, the late Carol Field made her home in San Francisco but spent several years researching the book working with bakers throughout Italy.
After mastering a collection of recipes for classic Italian breads, cookies, pastries and other baked goods, Field returned to the U.S. to rework them for the American kitchen using locally available ingredients. The resulting cookbook became highly influential in its first version, and a later revised edition made it an even more valuable resource.
Before becoming an expert in Italian cuisine, Field had worked as both a journalist and editor. The influence can be clearly observed in her books. She was one of the first American cookbook authors to place as much emphasis on the cultural and historical context of cuisine as in the preparation itself.