The Italian Baker (Revised) Book Event | Noe Valley

Submitted by the Event Organizer

Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields.

It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels.It is “new wave” breads, recently invented by artisan bakers and studded with roasted peppers, sun dried tomatoes and salty olive paste.

Carol Field has now thoroughly updated the original 1985 edition of The Italian Baker for today’s modern kitchen.

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