The Italian Baker, Revised

This groundbreaking classic—now thoroughly updated for today’s modern kitchen—introduces the artisanal doughs and techniques used by generations of Italian village bakers.

WINNER OF THE IACP AWARD . This classic tome of Italian baking covers everything from breadsticks and cornetti to focaccia, tarts, pastries, and more-now updated with stunning photography, new recipes, and comprehensive tips and tricks.

“The Italian Baker 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

Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen.

Field’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds.

One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must-have for every serious baker.

Author Biography

Carol Fieldis 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 Appetit, 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.