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Anyone have any cookbook recommendations for Italian breads?

Anyone have any cookbook recommendations for Italian breads?

asked by Steve almost 3 years ago

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15 answers 875 views
cookbookchick
added almost 3 years ago

Carol Field's "The Italian Baker." It's also been revised so there are a couple of editions.

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Ali Slagle
added almost 3 years ago

That's what I was gonna say!

Steve
added almost 3 years ago

Thanks!

HalfPint
HalfPint

HalfPint is a trusted home cook.

added almost 3 years ago

I have a 90's (?) edition and it's still a great book with reliable instructions.

Steve
added almost 3 years ago

Thanks, I see it in iBooks too.

amysarah
amysarah

amysarah is a trusted home cook.

added almost 3 years ago

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.

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Steve
added almost 3 years ago

Thanks!

1071292522
added almost 3 years ago

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).

PieceOfLayerCake
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added almost 3 years ago

Nancy Silverton is one of the reasons I'm a baker today. I would trust her implicitly with any recipe she puts forward.

ChefJune
ChefJune

June is a trusted source on General Cooking.

added almost 3 years ago

I've had Carol Field's "The Italian Baker" for many years. It is well stained and dogeared.

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Steve
added almost 3 years ago

Thx, that book seems to be getting the most recommendations.

boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 3 years ago

Mine, too, June

Windischgirl
added almost 3 years ago

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.

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Steve
added almost 3 years ago

Thanks so much- this sounds very much like what I'm looking for! I'll check it out.

Steve
added almost 3 years ago

Thanks very much! This book sounds very promising! I'll check it out.