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The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies (Anglais) Relié – 1 novembre 2011

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Descriptions du produit

Revue de presse

“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

Présentation de l'éditeur

Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered.
In this groundbreaking classic—now thoroughly updated for today’s modern kitchen—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.
The Italian Baker is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread—with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding.
Winner of the International Association of Culinary Professionals Award for best baking book, The Italian Baker was also named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must for every serious baker.

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 4.3 étoiles sur 5 65 commentaires
16 internautes sur 17 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 It's more than the recipes 28 février 2015
Par John Tilelli MD - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
When I scan books on Amazon, it seems I always read the bad reviews first, the one star reviews. So did I when I came across this one. Perhaps, I think, the detractors 'get' something that those more affirmative do not. Reading the reviews here, I was struck that they missed something perhaps, of the essence of making bread, and so ordered the book. I was not disappointed. I have made bread all my life, and was looking for a new text, authored by a kindred spirit. Ms. Field's book does not disappoint. You see, bread is not cooking. It is alchemy. Elemental components - flour, salt, water, yeast, mixed in a secret way, to make something simple yet complex, easy yet hard. Did you ever wonder why one can take these same four ingredients, and make something that is either sublime or grotesque, and that each tastes a little different? Ms. Field writes a book that is captivating yet practical; she shares her secrets, the wizard of bread, in a way that is on one hand practical, and on the other magical - her text is as compelling (moreso!!) than the recipes. Bread is historical. Bread is spiritual. Bread is love. It is no accident that Christ broke bread with his disciples. This is my body. This is my food. This is my love for those with whom I break it.

The book is in two halves. Let's say that the first is spiritual. What are the ingredients, how do they differ, how does one handle them, how are they combined, what is the history of each, what is the mythology of each? Do you want to make the perfect loaf? Learn the mythology before you measure out a cup of flower. The second half of the book is recipes. The recipes of bread all seem stereotyped: this much flour, this much yeast, this much water, etc., etc. Ms Field elaborates the subtleties of them all. I have made about half a dozen so far and all have been wonderful. Yet I think perhaps it is because I read the first half of the book before I started. You see, you need both. The right amount of flour, and the love in your hands. Read the first half, then use the recipe from whatever book you want. I am sure that the effort will be rewarded.

One of my fondest memories is of my grandmother cooking dinner. I remember her kneading bread, as I came as a small child to her apartment after church. She sang in Italian as she worked on the loaf. Later, over dinner, the warm loaves were served alongside our pasta or roast. I remember her sitting quietly as we rolled our eyes in ecstasy, and consumed her labors. Now, after a lifetime of pursuing perfection in a mixture of baked wheat, water, salt and yeast, know what she was thinking; I have given this up for you.

If you want recipes go elsewhere. If you want a spiritual experience, I heartily recommend this book.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Recommend purchasing. 14 mars 2017
Par Gary Oakes - Publié sur Amazon.com
Format: Relié Achat vérifié
At first I was hesitant to order the new addition since I have a well worn first edition but I'm glad I did. The recent edition has wonderful pictures instead of drawings, the paper is top quality and weights are given for all ingredients in the recipes. No more me converting cups to grams! There are a few changes but none affect the recipes and instructions. For example, the introduction is missing the page and a half of Italian expressions about bread.
6 internautes sur 6 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A lightly-refreshed edition of a classic 26 janvier 2013
Par Replicant - Publié sur Amazon.com
Format: Relié Achat vérifié
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!
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Just like Nonna made 26 septembre 2016
Par farmersmouse - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
Nonna was from the old country and did her baking from scratch. Regretfully at my age I didn't think to write the recipes down with amounts. This hit the mark of her baking. Thanks for the memories.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Fool proof artisan bread 10 février 2017
Par Richard Taft - Publié sur Amazon.com
Format: Relié Achat vérifié
You will be amazed when you make Pane di Como. My Nissan sales manager trades me vension for bread I make from the recipes in this book. Directions are clear, measurements are precise, spelled out for hand, food processor, or stand mixer. Pretty much fool proof.
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