Spring, meet grill pan—on sale for $99! Shop now »

The Italian Baker, Revised

From ciabatta to focaccia.

$35 (Was ) + $ shipping surcharge
Please enter a quantity larger than 0.
Starts shipping on
Sorry, this item is currently out of stock.
Expected back in stock .
Notify me when it's back.
Thanks! We'll email you when it's available again.
Product Details

This groundbreaking classic -- now thoroughly updated for today's modern kitchen -- introduces the artisanal doughs and techniques used by generations of Italian village bakers. It covers all of the basics you may be familiar with, like focaccia and breadsticks, along with rustic hidden gems like chewy fig bread.

The book is filled with useful tips and tricks that Italian bakers have honed over centuries. Our favorite part is the straightforward explanation for creating a biga -- the starter from which many Italian breads are made.

Sourced from: Random House

Our return policy.

Photography by Alpha Smoot.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.

Name your first collection or try one of these:

Close