Ten Speed Press</br></br>Product Description</br></br>Who can resist bruschetta rubbed with garlic and drizzled with olive oil almond-studded biscotti dipped in coffee or wine and of course a thin-crusted pizza with fresh sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered.<br> ?<br> In this groundbreaking classicnow thoroughly updated for todays modern kitchenCarol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions and Field spent more than two years traversing Italy to capture the regional and local specialties adapting them through rigorous testing in her own kitchen. <br> ?<br> Fields authentic recipes are a revelation for anyone seeking the true Italian experience. Heres a chance to make golden <i>Altamura</i> bread from Puglia chewy porous loaves from Como rosemary bread sprinkled with coarse sea salt dark ryes from the north simple breads studded with toasted walnuts?? succulent fig bread?? and Sicilian loaves topped with sesame seeds.<br> <i>?</i><br> <i>The Italian Baker</i> is the only comprehensive book?? in English or Italian?? to cover the entire range of Italian baking?? from bread" and <i>cornetti</i> to focaccia?? tarts?? cakes?? and pastries. There is even a chapter on using leftover bread?with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding.<br> ?<br> Winner of the International Association of Culinary Professionals Award for best baking book?? <i>The Italian Baker</i> was also named to the James Beard Baker??s Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition?? updated for a new generation of home bakers?? has added four-color photography throughout?? plus new recipes?? ingredients and equipment sections?? source guides?? and weights. One of the most revered baking books of all time?? <i>The Italian Baker</i> is a landmark work that continues to be a must for every serious baker.</br></br>Amazon.com Review</br></br><span class="Sample Recipe from <em>The Italian Baker?? Revised</em>: Torta di Pere Pear Tart</strong></span> <p><b>Makes one 8 1/2-inch tart; 8 servings</b></p>  <p><img align="ight" border="0" src="https://images-na.ssl-images-amazon.com/images/G/01/books/rando-ems/Torta-di-Pere.jpg"/></p>  <p><b>Dough</b><br/> 1 stick plus 2 1/2 tablespoons (5.3 oz / 150 g) unsalted butter at room temperature (cold if using a food processor)<br/> 3/4 cup (5.3 oz / 150 g) sugar <br/> 3 large egg yolks<br/> About 1 1/2 cups minus one tablespoon (7 oz / 200 g) all-purpose flour<br/> 3/4 cup plus 1 tablespoon (3.5 oz / 100 g) fine yellow cornmeal preferably organic <br/> 1 teaspoon (0.2 oz / 5 g) salt</p>  <p><b>By Hand</b><br/>  Cream the butter and sugar in a mixing bowl with a wooden spoon until well blended. Add the egg yolks one at a time mixing thoroughly after each addition. Sift the flour cornmeal and salt over the mixture and stir just until the dough comes together. Knead lightly on a floured surface until the dough is no longer sticky.</p> <p><b>By Mixer</b><br/>  Cream the butter and sugar with the paddle until well blended 1 to 2 minutes. Add the egg yolks one at a time beating thoroughly after each addition. Sift in the flour cornmeal and salt and mix at low speed; continue mixing until the dough comes together. Knead lightly on a floured surface until the dough is no longer sticky.</p>  <p><b>By Processor</b><br/>  Place the flour?? cornmeal?? salt?? and sugar in a food processor fitted with the steel blade. Cut the cold butter into small pieces and scatter over the flour. Process with three or four pulses until the mixture resembles coarse meal. Beat the egg yolks lightly. With the machine running?? pour the egg yolks in a ste