Dimensions
200 x 235 x 38mm
The classic tastes of the Italian countryside - its breads, pizza, focacce, cakes, pastries and cookies.
Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" breads studded with roasted peppers, sun-dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.
In preparing this book Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to those who have previously known Italian breads and desserts only from the limited and stereotyped range available until now.
