Reviews

"A solid collection of traditional Italian baked goods...an authentic and trusted title."
--Publishers Weekly, 8/15/11
"Carol Field's "The Italian Baker i"s 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 a