Rating: 
Summary: My favorite bread recipes come from this book
Review: I checked this book out so many times my husband finally got the hint and bought it for me five years ago. A wonderfully written book with fabulous recipes. Here are our favorites: Focaccia (any), Pizza (any), Panforte (this is better than the stuff you buy in Siena. I could eat the whole thing), Panettone (easy, light, wonderful), Raisin Rosemary rolls, the Rosemary bread (I've made this many, many times and it is unbeatable--gorgeous and delicious), the little herb rolls, the ciabatta, the breadsticks (so so easy and terrific), and I can't remember what else. Oh, several cookie recipes, and the incredible, incredible tarts with pasta frolla (rice tart....). And on and on. Highly, highly recommended. Six stars if I could.
Rating: 
Summary: For the truly gifted baker
Review: I'm a lazy, quick recipe kind of guy, and this is a gourmet breadmaking encyclopedia.If you're really into the baking thing, this is a great book. If you were hoping for a quick pizza dough, or easy foccacia recipe, this is probably too much information for you.
Rating:
Summary: For the truly gifted baker
Review: I'm a lazy, quick recipe kind of guy, and this is a gourmet breadmaking encyclopedia. If you're really into the baking thing, this is a great book. If you were hoping for a quick pizza dough, or easy foccacia recipe, this is probably too much information for you.
Rating:
Summary: A book every baker should own
Review: If you are a novice or veteran baker. You should own this book! It covers every way you can make a loaf of bread, by hand, food proccesser or mixer. It covers it all. My favorite is "Pane di Como" on page 102.
Rating:
Summary: The Best Italian Baking Reference Book There Is!
Review: If you love baking Italian, whether it be breads, tarts, cakes or cookies, then you'll love this book. As the Italian Online Cooking Host @ Bella Online, this book is my personal best reference when baking traditional Italian breads and sweets. Carol Fieslds manages to teach traditional Italian baking skills while still making it possible for even a novice to create quality breads and sweets. I would advise anyone interested in both baking and Italian cooking to add this one to their cookbook collection.
Rating:
Summary: Better than having an Italian mother (well, almost)
Review: There are certain cookbooks that become favorites because they help you to learn and master particular techniques and apply them creatively. Some cookbooks have a narrow focus that allow you to train and discipline your palate. Still others collect culinary ideas that broaden the range of your imagination and experience. The Italian Baker does all of these, with an inscrutable and irreplaceable added ingredient: love. The aura of joy, affection, generosity and goodwill that pervades the book make this one volume I would want on my cookbook shelf even if the recipes weren't so wonderful. As we each cook in our own homes, mysteriously connected by someone else'e recipes and musings on food and eating, I feel that just having Carol's benevolent spirit in my kitchen is a boon. For anyone that enjoys Italian flavors, this book is a desert island selection.
Rating:
Summary: Raves for this book!
Review: There is a gold mine of information here -- not only does
Ms. Field include recipes, but also references to the
various regional types of Italian baking and customs.
Anyone who is afraid of baking from scratch should
include this on his or her launch pad of basic guides,
because although not every recipe is simple, the
instructions for creating these culinary treats are
Rating:
Summary: Add me to the list of admirers....
Review: This book is well written, nicely laid out, and a treasure trove of regional recipes. I've tried three breads and all came out perfect. I'm not master baker, either -- I've only been at it for the last three months. If you follow the recipes to the letter (some take a day of preparation) I can't see how you could fail. If you want to recreate great Italian baked goods, I know of no better place to start.
Rating:
Summary: Simply extraordinary
Review: This classic kitchen text is an essential addition to the library of any cook interested in serious bread baking. When I bought this book, I'd never baked a loaf of bread in my life. I started reading on page one and quickly read the whole thing. In six month's time, I could bake a wide variety of Italian breads, all thanks to Carol Field's clear directions and wonderful recipes. The book covers everything from rustic country breads to holiday and celebration breads to biscotti to fococcia and pizza. Also, there are great suggestions and recipes for using left over bread.
Rating:
Summary: The very best bread book!
Review: This classic kitchen text is an essential addition to the library of any cook interested in serious bread baking. When I bought this book, I'd never baked a loaf of bread in my life. I started reading on page one and quickly read the whole thing. In six month's time, I could bake a wide variety of Italian breads, all thanks to Carol Field's clear directions and wonderful recipes. The book covers everything from rustic country breads to holiday and celebration breads to biscotti to fococcia and pizza. Also, there are great suggestions and recipes for using left over bread.
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