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The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies (Englisch) Gebundene Ausgabe – 1. November 2011

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Produktbeschreibungen

Pressestimmen

“A solid collection of traditional Italian baked goods…an authentic and trusted title.”
—Publishers Weekly, 8/15/11

“Carol Field's The Italian Baker is the one bread book I see in nearly everyone's collection, whether an experienced or amateur baker. It not only is full of timeless, classic recipes, but also takes you deep into the mind and heart of the Italian spirit.”
—Peter Reinhart, author of The Bread Baker's Apprentice and Peter Reinhart's Artisan Breads Every Day
 
The Italian Baker was incredibly influential in its first iteration and this revised version is even better. Carol has taken the volume to another level in both deliciousness and simple techniques. It is truly the definitive work on Italian bread baking and pastry for our time.”
—Mario Batali, author and restaurateur
 
“A classic, beautifully researched and considered book that keeps Italy’s traditions of bread-making alive. I love how it is peppered with astute observations and stories of Carol Field’s experiences in Italy, inspiring skilled bakers and novice enthusiasts alike.”
—Alice Waters, chef, author, and proprietor of Chez Panisse
 
The Italian Baker has always been one of my all-time favorite baking books, and no one is happier than I am to see this brand-new edition, introducing Carol Field's classic collection of rustic breads, desserts, and biscotti to a whole new generation of cooks. If you're looking to capture the authentic flavors of Italian baking in your own kitchen, there's absolutely no better guidebook than The Italian Baker.”
—David Lebovitz, author of Ready for Dessert and The Great Book of Chocolate

“Bread bakers rejoice! There’s nothing like chewy, flavorful home-baked bread and  thanks to Carol Field’s inspiring recipes in this updated edition of her top-selling classic, the timeless art of bread baking will become more popular than ever.”
—Flo Braker, author of The Simple Art of Perfect Baking and Baking for All Occasions
 
“Anyone who has bitten into a ciabatta or an airy, full-of-flavor loaf with a bit of tang and a wonderfully dark crust, or mixed bread dough going by the wetter-the-better rule, has Carol Field to thank. She not only introduced the miraculous variety of Italian breads to Americans, but she also changed the way we think of bread--and the way we make it. No one who loves bread can be without this book.The Italian Baker shows that classics stay classics for a reason.”
—Corby Kummer, senior editor at the Atlantic Monthly and author of The Pleasures of Slow Food
 
“The original edition of The Italian Baker has been one of my culinary bibles ever since it was published in 1985. It is now splattered with stains and floury to the touch. Pasta Maddalena I noted was “perfect,” while the Torta Primavera, “excellent,” and so on. The crusty, chewy Pugliese bread, wickedly rich savory croissant dough, the delicate spongy little panini dolce have become constant staples in my kitchen. So celebrate with Carol Field the 'second coming' of this great book.”
—Diana Kennedy, author of The Essential Cuisines of Mexico
 
“Bravo to Ten Speed and Carol Field for updating and reissuing this absolute treasure of Italian baking. The fact that these recipes so thoroughly cover so many baked regional specialties, such as bread, cookies, tarts and torts, savory dishes, pizza, and foccacia makes it a must-own volume for any serious home cook and baker.”
—Joe Ortiz, author of The Village Baker and coauthor of The Village Baker's Wife
 
The Italian Baker opened my eyes to an exciting new world of baking. It, along with Carol’s early advice and encouragement, became the inspiration for adding hearth baked breads to our line-up at the original Grand Central Bakery in Seattle.The Italian Baker was a trove of information then and remains so today. This new edition, updated, reformatted, and full of delicious color photography, has me inspired all over again!”
—Gwen Bassetti, founder of The Grand Central Baking Company
 
“I’m thrilled to have this handsome new, updated edition, with wonderfully informative photos that show not just what the breads look like but also what goes into the process of creating them. The Italian Baker is a treasure--not just for chefs but for anyone fascinated by the baker’s art, for anyone beguiled by Italian food, for anyone who simply loves to cook good honest food.”
—Nancy Harmon Jenkins, author of The New Mediterranean Cookbook
 
Evviva! The Italian Baker lives again! For 25 years Carol Field's classic has been my inseparable and invaluable guide to the world of Italian breads and pastries, furnishing the best introduction to baking in general of any book I know. Younger generations will now be able to find the same comfort and counsel, thanks to this splendid new edition.”
—Mary Taylor Simeti, author of Pomp and Sustenance
 
“That an English-language book on something as essential as Italian bread could become the standard text in Italy, as the previous version did, says almost all you need to know -- except that this revised edition is even better. Anyone who really, truly cares about Italy must read The Italian Baker.”
—Fred Plotkin, author of Italy for the Gourmet Traveler

Über den Autor und weitere Mitwirkende

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.


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Von Georg Egger am 27. April 2013
Format: Gebundene Ausgabe Verifizierter Kauf
ALL the recpise in hrere are with commercial yeast, IM just to lazy to convert everyone back to sour dough,
others at least mix and you can devise your own pure wild yeast version...the author goes on about the
history of panettone for over a page but then makes a commercial yeast version, think everyone knows a real
panettone is made out of 100% sourdough, thats what makes ist special...this one is a dust collector, too bad.
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Amazon.com: 4.3 von 5 Sternen 59 Rezensionen
118 von 127 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen "Italian Baker" Falls Short 21. November 2011
Von NinthWard - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Carol Field's new edition of "The Italian Baker" has been released following the first edition published 26 years ago. Some of the same deficiencies hobble use of the book that are carried over from the first version over a quarter-century ago. Field consistently uses too much yeast in most of her bread recipes and, accordingly, most dictated rising times, which vary between 1.25 hours with a couple as much as 3 hours, are too brief. Rustic breads, in particular, need long, cool rising times, often as much as 5 or more hours, with doughs that were assembled with about half to two-thirds less yeast than called for in Field's recipes. The result is confirmed by the breads made according to her directions from the new edition: the breads with short rising times suffer from inadequate flavor and aroma development. Also, Field often recommends additional warmth for doughs that will accelerate their ripening. This also detracts from flavor and aroma. Field knows this because, at points in the new book, she mentions that Italian bakers she is acquainted with use much longer rising times, and some of her recipes for rustic breads do indeed call for long rising times. My own guess is that Field accelerated rising times in many cases because she was doubtful that Americans would tolerate long, slow rising times to produce regional and rustic Italian breads. Field should take note that a well-known lady nearly 50 years ago emphasized the need to use small amounts of yeast, cool water, and long rising times when she documented for the first time how it is possible to make authentic pain ordinaire at home. That lady was Julia Child, and her recipe for "French" bread in the second volume of her famous cookbooks, "Mastering the Art of French Cooking," was a revelation to American bakers and set the gold standard for approaching the art of producing really good pain ordinaire.

And there are other problems with the new edition of the "Italian Baker." Field emphasizes the value of a moist oven for the initial oven rise of shaped rustic loaves, but it is mentioned erratically in the recipes -- sometimes it is statd, sometimes the recipes are silent.

She also has an unwarranted negative stance towards natural yeast starters. They are not so demanding as she claims, and, contrary to her argument that a pseudo-natural starter can be made by using a very tiny amount of baker's yeast, the fact is that what results is just a biga or poolish that hit its stride more slowly because of the tiny pinch of baker's yeast to start it. Baker's yeast bigas and poolishes do not smell like natural, wild yeast starters, and bread made with wild yeast starters do not taste like those made with baker's yeast.

Finally, Field seems not to have internalized the dramatic surge in interest and the rapid evolution of home artisanal baking over the last quarter-century. For example, both French and Italian bakers often use autolyse that ultimately can produce superior bread by allowing the initial mixed dough to rest for up to a half-hour, or even more, before kneading the dough and setting it to rise. Autolyse does not exist in Field's repertoire. Similarly, the popularity and proven value in the last decade and more of folding doughs one, two, or even three times during long rising periods to increase gluten development, and the use of the same technique when forming loaves, has apparently had no impact on Field's methods.

As an afterword, there is no bibliography.
20 von 22 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Pictures needed here! 5. Dezember 2011
Von Joanne - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I usually try to be very open-minded when a cookbook doesn't have as many pics as I'd like. I tell myself that this recipe or that recipe really doesn't need a visual. But this book has such a rich array of new breads (to me anyway) that I wish there were pics to illustrate them as I am at a loss to imagine what they might look like. That deflates the balloon to get one started many times. There is a chapter in back about baked sweets (dolci) which includes biscotti, tarts, etc., then there's a section on lots of pizzas including thick Sicilian style, soups too, but for me this book was all about the breads. I have pages tagged for Olive Oil Bread, Sicilian Bread, Rosemary Bread, Five Grain Bread with walnuts, Raisin Bread, Sweet Corn Bread, Christmas Bread of Lake Como, Venetion Holiday Bread, Christmas Bread of Verona, etc...except for a few of these listed examples, I have no idea what the others should look like. The only way you would delve into an unknown bread is by first reading the title, then the opening blurb, then reading thru the ingredient list and then the step by step instructions. Unless you are a very passionate and motivated cook or baker,you will be put off by this. A picture as they say is worth a thousand words. Here it is so true. A picture can inspire and motivate you in an instant, especially with breads that are not commonplace. When spring approaches, I will delve into the Easter breads.

What I DO like very much in the layout is the way each recipe allows you to use the method of choice. For each recipe, there are three separate clearly labelled areas to find your preferred method of creating your dough: BY HAND, BY MIXER, or BY PROCESSOR. Choose the method most comfortable to you. Then each process step is clearly italicized into sections as well with: FIRST RISE, SHAPING AND SECOND RISE, and finally, BAKING. It allows your eye to find what you're looking for quickly on the page. I also am glad that measurements are listed in cups, ounces, and grams. These recipes use active yeast exclusively, and since I use instant yeast, a formula on p. 22 says to multiply the amt. of active yeast by 0.75-thus, using less instant yeast to active. I found this out after the fact, it helps to read. It didn't hurt the outcome I must say, using equal amts.

UPDATE: The 5-grain w/walnut bread bakes in a 9x4 loaf pan, very good. The Sweet Corn Bread and the Corn Bread from Lombardy I was not impressed with, would not make again. I wanted to make the pannetone but it was more complicated than the recipe in Artisan Bread in 5 mins, due to lack of time the necessity was to go with that one. I have other breads to try after the holidays.
UPDATE Jan 2012: Made the "pane all'uva" (raisin bread), so easy, great dough to handle, wonderful result! Soft, tender, pillowy interior, crispy crust, loaded with raisins, addictive, yum. Interestingly, that recipe was one that DID have a picture and pulled me in...which goes to my point....pictures DO help! The raisin bread and another I just made, the Bread of Puglia, are my faves so far. The Pane di Genzano was good, not a wow. After that raisin bread, I'm afraid I will not find anything as good.
23 von 26 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Bread recipes are good, but a better reference for sweets 22. November 2011
Von Vatsug - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I must say, I was perplexed at the authors negative attitude toward natural starters. But given the target audience for the book I can understand that bigas made with small amounts of yeast are a good substitute, and it is used throughout most of the bread recipes. What is more troubling, though, is the over yeasting and very short fermentation times. That may be what modern bakers want in a bread recipe, but it has nothing to do with classic Italian bread making. These short fermentation times will yield bland results at best. Unless you have the bread making knowledge to adapt all these recipes to longer room temperature ferments, and even better - using natural starters - you may be disappointed in the final products. I also wish there were more pictures of the final bread shapes.

The sweets and semi-sweet breads look like they may be the redeeming factor in this book. The reference alone is quite nice to have. I look forward to trying out those recipes. But for bread baking, I would suggest looking elsewhere.
7 von 8 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Italian baker 17. November 2011
Von Suzanne Tran - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I purchased the original book several years ago and loved it very much. I just recently purchased the new version that just came out. Although the new version doesn't have that many pictures, but then I can always go back to the orginal book to see what the bread/pastry look like since the old version contained line drawings of each baked goods. I am not suggesting that you should buy 2 versions of the book, but in my personal opinion, I still like the original book more. Just because the book doesn't contain alot of pictures doesn't mean that the final products is tasteless. I always baked with good result and tasty bread, pastries and cookies from the book. There is not that much changes between the 2 books. I don't regret buying the new book since there is some new information. Happy baking!!
2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A lightly-refreshed edition of a classic 26. Januar 2013
Von Replicant - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I bought the original edition shortly after it appeared in 1985, and until relatively recently it was my go-to book for both breads and sweets. Field introduced me and a lot of folks to high-hydration (wet!) doughs, to extended fermentation, and to a much wider range of possible breads. And while her tarts/cakes are less radical, I have found them well-adapted for home baking: reliable, tasty, and less fussy then their French counterparts.

If you already have the old edition: go to the "Fresh Loaf" site and find a thread called "The Italian Baker, Revised" for a good discussion of what has changed. The bottom line is not much. The key upgrade for me is that metric weights have been added to all recipes -- much easier to work with and scale up and down. But if you already have the old edition and don't need recipes in grams, I don't think there's much reason to upgrade.

If you're looking for your very first bread book: _The Italian Baker_ was a revelation in 1985, and it's still very good, but some of the new crop are even better. I would now suggest Reinhart's _Bread Baker's Apprentice_ as a first book, and if you don't mind a little geekiness I really like Hamelman's _Bread_. These books take you through a greater variety of types of bread in greater depth and detail.

Why you still want _The Italian Baker_ on your shelf: it has a range of rustic breads, veg and herb breads, and sweet and festive breads that you won't find elsewhere. You'll find panettone recipes here and there, but I can't think of another book that is as thorough and helpful on festive Italian baking. Folks still remember the chocolate bread from this book that I made them 20 years ago. When I want something for a special occasion this is absolutely the first book I open. And if you just want to make the occasional nice loaf of bread, but are not ready to acquire a new hobby/obsession/fanaticism, you might find this book is written for you!
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