Authority on Italian food and opera
So definitive is American author Carol Field’s book on Italian baking, both in its original and revised editions, that one sees it in bakeries throughout Italy, covered in flour and oil that attest to its being regularly consulted. There is no other book in any language on the subject that is its equal. Field’s approach to all of the Italian regional masterpieces of bread and desserts is thorough and clear and the results fill one with gratitude.
I really bent the pages on this book when I was a young cook. All the recipes work and the author talks passionately and knowledgeably about Italian baking.
A book covering many Italian classics, from ciabatta to panettone, through clear introductions and solid, straighforward recipes.
In my early baking days, I made just about every bread recipe in this book - a comprehensive tutorial.
CEO & co-founder, Food52
Author and food historian
Chief Pastry Officer Big Night Restaurant Group
Restaurateur, chef and author
Author and television personality