Daniel Leader's "Local Breads" has several chapters on regional Italian breads, and I have made many of them with good success.
The trouble I had with Nancy Silverton's book was in the starter instructions, which result in gallons and gallons of starter, most of which is discarded...at $1 per pound for quality flour, it seems like a terrible waste. It's not a book for a beginning baker. But if you already have an active starter, Silverton's book does a good job of spelling out the steps to get a great loaf of bread.
Don't know if it's still in print, but Nancy Silverton's La Brea Bakery book has a lot of Italian breads. I like her Italian recipes in general - her Mozza Cookbook is excellent.
It doesn't matter if it's currently in print or not.
These days it's pretty easy to get a used copy of any previously popular cookbook at Abebooks.com (used bookstore aggregation site now owned by Amazon.com).
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The trouble I had with Nancy Silverton's book was in the starter instructions, which result in gallons and gallons of starter, most of which is discarded...at $1 per pound for quality flour, it seems like a terrible waste. It's not a book for a beginning baker. But if you already have an active starter, Silverton's book does a good job of spelling out the steps to get a great loaf of bread.
These days it's pretty easy to get a used copy of any previously popular cookbook at Abebooks.com (used bookstore aggregation site now owned by Amazon.com).