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ISO Italian bread book

itryalot Feb 2, 2012 09:30 AM

Wanting to buy a mother's day gift: Something about Italian bread. Has all of Reinhart's books but wants something specific to Italy. In Italian possible, mostly with pictures.
Any ideas?

  1. roxlet Feb 2, 2012 10:16 AM

    The Italian Baker, by Carol Field. None better, and a new edition has just been issued.

    17 Replies
    1. re: roxlet
      buttertart Feb 2, 2012 10:17 AM

      roxlet, have you seen it? That's such a terriffic book.
      eta I just bought the new edition. NO impulse control.

      1. re: buttertart
        roxlet Feb 2, 2012 10:48 AM

        I have the original. What's new in the new one?

        1. re: roxlet
          buttertart Feb 2, 2012 02:37 PM

          It said full color photos and some new recipes. I shall compare and report!

      2. re: roxlet
        njmarshall55 Feb 2, 2012 11:44 AM

        Agreed. After some research, settled on this one. None better.

        1. re: njmarshall55
          itryalot Feb 2, 2012 07:14 PM

          Really? I saw the earlier one and I just wasn't sure. Your rec sounds enthusiastic. Will look for an updated one.

          1. re: itryalot
            njmarshall55 Feb 5, 2012 02:44 PM

            Also, if you're doing bread, you may want to consider soup...

            Good & Garlicky, Thick & Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook [Paperback]
            Joe Famularo (Author)

        2. re: roxlet
          malabargold Feb 2, 2012 07:26 PM

          It is THE standard in this genre

          1. re: roxlet
            ChiliDude Feb 3, 2012 03:55 AM

            I second the motion...I have the old edition. The nice thing about the book besides the recipes is that Ms. Field gives instructions on mixing the dough whether by machine or by hand. I'm a wooden spoon and bowl dough mixer.

            1. re: roxlet
              chowser Feb 3, 2012 06:22 AM

              How are the desserts in this book? I bake bread but am really happy w/ the books I have right now and, while I'd love to branch out, I still have barely scraped what I want to do. But, I always need good Italian desserts, other than the standards.

              1. re: chowser
                roxlet Feb 3, 2012 06:35 AM

                Truthfully, chowser, I have never made any of the dessert items in this book, and can only vouch for the breads. That being said, it is a small, but fairly wide-ranging section of the book encompassing tarts, cakes and cookies and includes everything from Cassata to pasta frolla to brutti ma buoni. There is also a section on pizzas.

                1. re: roxlet
                  chowser Feb 3, 2012 07:05 AM

                  Thanks--I'm going to see if it's at the library first, before I buy it. I have so many bread baking books already.

                  1. re: roxlet
                    lilgi Feb 5, 2012 07:02 PM

                    Had you posted about Carol Field's rosemary rolls during the holidays? I'll be making mozzarella carozza this week and thought it would be nice to make some with leftover rolls. Wanted to how many rolls you get and if you adjust for the time; I understand that I may have to go with half the recipe since the full one may be too taxing for my machine.

                    1. re: lilgi
                      roxlet Feb 5, 2012 07:06 PM

                      I probably did post about the rosemary rolls. I make small rolls, and there is enough for them to cover a half sheet pan -- maybe 50 small rols or so, but I'm not really sure since I've never counted them!

                      1. re: roxlet
                        lilgi Feb 5, 2012 07:09 PM

                        Thanks! That's plenty with even half but that's okay. I'm sure I'll end up freezing some (I always do).

                        1. re: lilgi
                          lilgi Feb 5, 2012 07:10 PM

                          oops baking time the same for the smaller buns? I imagine they get done much quicker no?

                          1. re: lilgi
                            roxlet Feb 8, 2012 05:33 AM

                            Yes, but again, I'm not really sure of the time. I just keep an eye on them as they bake. Maybe you could check another roll recipe to get an estimate of the time. I think that I crank down the oven temp a bit too. Remember, these have milk in them so they tend to brown fairly quickly, though they are small enough to not make that a big issue.

                2. re: roxlet
                  ChiliDude Feb 25, 2012 04:40 AM

                  D'accordo (I agree or I second the motion)! I happen to have the old edition.

                  I just realized that I posted before this. A little repetition cannot hurt?

                3. pdxgastro Feb 3, 2012 01:45 AM

                  I don't know why you'd want to make Italian bread. According to a couple of people in this thread, http://chowhound.chow.com/topics/827288 "The thing is, Italy really isn't known for its breads, not like France or Germany are." (Sarcasm)

                  3 Replies
                  1. re: pdxgastro
                    itryalot Feb 3, 2012 03:22 AM

                    ???? I'll let my relatives in Italy know that! LOL
                    That post is laughable. I find that bread in each country has a definite character. Whether or not a place is "known" for its bread is irrelevant (that should make them happy).

                    How about this for a story:

                    1. re: itryalot
                      roxlet Feb 3, 2012 04:32 AM

                      There is a recipe for Altamura bread in The Italian Baker.

                      1. re: itryalot
                        pdxgastro Feb 5, 2012 01:40 AM

                        Altamura, if I'm not mistaken is where Buddy Valastro's mom comes from. But more importantly, it's in Puglia which (with Molise, where my family is from) is the BREAD BASKET of Italy. Great wheat is grown there. And great wheat means great bread and great pasta.

                    2. buttertart Feb 3, 2012 02:31 PM

                      It came today so I've got my work cut out for me this weekend, when not putting myself around Chinese food, cooking, or on here or the other obsession.

                      1 Reply
                      1. re: buttertart
                        roxlet Feb 3, 2012 02:40 PM

                        I will be very interested to hear your thoughts on the update.

                      2. buttertart Feb 7, 2012 05:04 PM

                        The pane di como...

                        11 Replies
                        1. re: buttertart
                          itryalot Feb 8, 2012 12:44 AM


                          1. re: buttertart
                            roxlet Feb 8, 2012 05:33 AM

                            So lovely!

                            1. re: buttertart
                              buttertart Feb 8, 2012 06:04 AM

                              Tastes better than it looks!

                              1. re: buttertart
                                chowser Feb 8, 2012 06:55 AM

                                I was about to ask because it looks really good.

                                1. re: buttertart
                                  blue room Feb 8, 2012 07:42 AM

                                  Buttertart, this is from The Italian Baker, by Field?

                                  1. re: blue room
                                    roxlet Feb 8, 2012 07:56 AM

                                    (Hand up in the air. "Pick me, pick me! I know the answer!")
                                    Yes, it's from the Italian Baker. I believe it's the first recipe in the book. Right, buttertart?

                                    1. re: roxlet
                                      buttertart Feb 8, 2012 10:11 AM

                                      Si, Signora. It is. Makes fantastic toast too.

                                      1. re: roxlet
                                        blue room Feb 8, 2012 10:42 AM

                                        Thanks -- I just ordered the book. I'd love to re-create the "Italian Rustique" bread I buy locally.
                                        It contains unbleached flour, water, sourdough starter, salt, malt, and yeast. So I'll experiment/fiddle a little.

                                        1. re: blue room
                                          blue room Feb 19, 2012 10:15 AM

                                          I made this bread -- Carol Field's Pane di Como from "The Italian Baker" this morning! (The starter started yesterday, of course.)
                                          *Very* pleased with it. I used diastatic malt powder rather than malt syrup, after reading that this is a reasonable thing to do.

                                          1. re: blue room
                                            itryalot Feb 25, 2012 04:10 AM

                                            That looks like a professional loaf!

                                            Which is the one that has the photos in the cookbook? Original or revised edition?

                                            Also wondering about Peter Reinhart's (sp?) ARtisan Breads Every Day? I know it's not Italian only, but thinking I will get her two books.

                                            1. re: itryalot
                                              buttertart Feb 25, 2012 04:54 PM

                                              I like his "Crust and Crumb" better.

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