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Wednesday, November 9, 2011

Carol Field Revises The Italian Baker

Posted By on Wed, Nov 9, 2011 at 12:30 PM


Bay Area-based food writer Carol Field spent two years in Italy, learning classic Italian breads and pastries for The Italian Baker. This award-winning book, first published in 1985, has been praised by everyone from Alice Waters to Mario Batali.

Bread is such an integral part of the Italian culture and so highly regarded that children are taught not to waste even a crumb, "Should a bit accidentally fall to the floor, it must be picked up, immediately cleaned off, and eaten," she writes. "It is said that anyone wasting bread will be condemned to purgatory for as many years as there were crumbs."

The revised edition, which was published on November 1, has been given a facelift and is updated to include new color photographs, but the well-loved recipes remain untouched. Helpful additions include new sections on equipment, sources, and instructions for making a sourdough starter using the natural yeast method -- a popular technique used by bakers in San Francisco. Highlights from the book include classic recipes for ciabatta, pane all 'olio (olive oil bread), panmarino (rosemary bread), panettone (Christmas bread), and various regional pizzas.

Field will be at several upcoming events for signings/appearances:

San Francisco Events for The Italian Baker, Revised

Saturday, November 19, 3:00 p.m.

Omnivore Books

3885a Cesar Chavez, San Francisco

Cost: Free

Tuesday, December 6, 6:30 p.m.

Italian Cultural Institute with the Mechanics Institute

814 Montgomery, San Francisco

Cost: Free, but registration requested

Sunday, January 29, 12:30 p.m.

A16 Restaurant (with Book Passage)

2355 Chestnut, San Francisco

Cost: $115

Marla Simon is a San Francisco-based chef, food stylist, and food writer.

Follow her on twitter at @Marla_Simon

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