Rating: 
Summary: Mass vs. volume confusion
Review: Writing a book about italian pastry and bread is quite an attractive idea. I have been to many italian bakeries in my life and admire the skill and style which goes into making Pane toscano or other highlights of italian breads. And I consider myself a devoted hobby baker. Surely I am less talented than Carol Field and not as ambitious as to write a book about it, but if I were to write one, I'd make sure, it's easy to read and use.
This book is really consufing and a bit of a nightmare to read. It also is clearly directed towards someone living in the U.S.. Since most people don't live in the U.S., a strange concept. Or maybe Carol Field was under the impression that us Europeans always have had good books about italian recipes. Alas, that is not the case. Authentic bread and pastry recipes are still hard to find in Germany for example.
Of course, everything is "lovely", "wonderful" and "beautiful". If you want a dictionary of superlatives, this is it. But I don't want to go into criticizing Carol Field's writing style. After all, this is a baking book.
It's important to remember that using a scale is essential for any baker. You just can't base a baking recipe on measurements by cup! That is because there are too many factors governing the volume of delicate ingredients such as flour. The climate across the U.S. can go from very humid to very dry, and this will affect how flour will respond. Even quantities of risen doughs are given in cups. Now, the author always gives sensitive quantities in cups AND grams, but there is no way of telling, if she converted her original recipes from grams to cups or vice versa. So, if you find, that a recipe is not quite the way you'd expect it, you have zero chance of knowing which version is the correct one. It boils down to this: There is no easy way of converting cups to grams when dealing with doughs!
I had quite a miserable time making "Garibaldi (Buttery Raisin-filled Bars)". The dough was way to wet for a pastry dough. I do believe there is an error in the amount of butter. And I had a hard time to believe the relatively huge amount of raisins for this recipe. I don't want to blame her for me being too clumsy or not proficient enough when it comes to handling buttery doughs, but something must be wrong here.
If you are an expert on baking and are capbable of adjusting quantities to achieve the desired result, this one is for you. If not, this might not be your luckiest choice.
Rating: 
Summary: THE Baker's reference for Italian Baking
Review: Anyone looking for knowledgeable information on Italian baking will find it in The Italian Baker. Carol Fields has provided, under a single cover, a virtually all-encompassing collection of recipes that define the art of Italian Baking. With a strong emphasis on regional breads, this book will satisfy anyone's desire to acquire traditional southern european bread-baking skills. I personally have found the section on Pizza most helpful--I have received nothing but compliments from everyone who has tasted my pizza since I started using the dough recipes that are found in this book. The Italian Baker should have a prominent spot on every kitchen's cookbook shelf.
Rating:
Summary: THE Baker's reference for Italian Baking
Review: Anyone looking for knowledgeable information on Italian baking will find it in The Italian Baker. Carol Fields has provided, under a single cover, a virtually all-encompassing collection of recipes that define the art of Italian Baking. With a strong emphasis on regional breads, this book will satisfy anyone's desire to acquire traditional southern european bread-baking skills. I personally have found the section on Pizza most helpful--I have received nothing but compliments from everyone who has tasted my pizza since I started using the dough recipes that are found in this book. The Italian Baker should have a prominent spot on every kitchen's cookbook shelf.
Rating:
Summary: Add me to the list of admirers....
Review: Carol Field has created a wonderful cookbook with a wealth of useful information and delicious recipes. The book is useful for bakers of any experience level. She expresses and instills a love for her subject that makes the book a joy to read and use. She has great stories of her trips to Italy. Even if you can't make the real trip yourself, her recipes will help you feel one step closer. One very nice feature of the recipes is that she provides specific instructions based on the type of equipment you're using to prepare the recipe (mixer, food processor, hand). Highly recommended.
Rating:
Summary: Passionate and Practical
Review: Carol Field has created a wonderful cookbook with a wealth of useful information and delicious recipes. The book is useful for bakers of any experience level. She expresses and instills a love for her subject that makes the book a joy to read and use. She has great stories of her trips to Italy. Even if you can't make the real trip yourself, her recipes will help you feel one step closer. One very nice feature of the recipes is that she provides specific instructions based on the type of equipment you're using to prepare the recipe (mixer, food processor, hand). Highly recommended.
Rating:
Summary: Fabulous!
Review: Glorious bread and rolls recipes. The recipe for Maritozzi (Roman Sweet Buns) is the best roll recipe I have ever tried, and I have tried at least ten others.
Rating:
Summary: Number One Cookbook in My Kitchen
Review: I am enjoying two weeks off at Christmas and went "crusing" on the net to find recipes for Panetone (festive Italian Christmas Bread) and found this site with the lavish comments and laudatory praises for Carol Field's book. I also found a "doable" panetone recipe I could conjure up. After a visit to a local bookstore and finding this "treasure" I am hooked! I bought it on Sunday and it's now Thursday and I have read over 100 pages--not only for the tasty recipes, but the detailed, insatiable descriptions of the regions, and history of the recipe at hand. Never have I had a cookbook that I could rave about like this one. After spending 10 years in Vicenza and Napoli with my Army husband, I recognize the regions she so adeptly describes and the foods that complement the plates on the table. Do not miss this one, it is a rare jewel. Thank you Carol for the best christmas present I got this year!
Rating:
Summary: Number One Cookbook in My Kitchen
Review: I am enjoying two weeks off at Christmas and went "crusing" on the net to find recipes for Panetone (festive Italian Christmas Bread) and found this site with the lavish comments and laudatory praises for Carol Field's book. I also found a "doable" panetone recipe I could conjure up. After a visit to a local bookstore and finding this "treasure" I am hooked! I bought it on Sunday and it's now Thursday and I have read over 100 pages--not only for the tasty recipes, but the detailed, insatiable descriptions of the regions, and history of the recipe at hand. Never have I had a cookbook that I could rave about like this one. After spending 10 years in Vicenza and Napoli with my Army husband, I recognize the regions she so adeptly describes and the foods that complement the plates on the table. Do not miss this one, it is a rare jewel. Thank you Carol for the best christmas present I got this year!
Rating:
Summary: Simply Superb
Review: I am in hearty agreement with the other reviewers, and just wanted to add that this book is a delight! Carol Field's love of Italy and things Italian shines through, especially with the nuggets of info on Italy and the customs behind the baked goods. It makes for a good read if you love Italy or Italian baked goods, even if you have no desire to do your own baking!
This book was also my first introduction to pandoro, which is now my favorite Italian holiday bread! Yum!
Rating:
Summary: Simply Superb
Review: I am in hearty agreement with the other reviewers, and just wanted to add that this book is a delight! Carol Field's love of Italy and things Italian shines through, especially with the nuggets of info on Italy and the customs behind the baked goods. It makes for a good read if you love Italy or Italian baked goods, even if you have no desire to do your own baking!
This book was also my first introduction to pandoro, which is now my favorite Italian holiday bread! Yum!
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