Cookbook

The Italian Baker

Name: The Italian Baker
Author: Carol Field

Carol Field

Publisher: William Morrow Cookbooks

Edition: 1985

205

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All Recipes (205)

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Biga (or Bighino for small amounts) (Universal Starter)

Page 100

Pane di Como (Como Bread)

Page 102

Pane di Como Antico o Pane Francese (Como Bread of the Past, Known Today as French Bread)

Page 103

Ciabatta

⭐ 4.0 · 1 review · Page 106

Pane all'Olio (Olive Oil Bread)

Page 108

Pane Toscano o Pane Sciocco (Saltless Tuscan Bread)

Page 110

Pane Toscano Scuro (Dark Tuscan Bread)

Page 112

Pane di Terni (Terni Bread)

Page 114

Cocodrillo (Crocodile Bread)

Page 116

Pane di Genzano (Genzano Bread)

Page 118

Pane Tipo Altamura (Durum-Flour Bread from Altamura)

Page 120

Pane Pugliese (Bread of Puglia)

Page 122

Pane Siciliano (Sicilian Bread)

Page 124

Pan Bigio (Whole Wheat Bread)

Page 128

Pan Giallo o Pan di Mais (Corn Bread from Lombardy)

Page 130

Pane Nero (Rye Bread from Bolzano)

Page 132

L'Otto di Merano (Rye from Merano)

Page 134

Ciambelline Valtelline (Little Rye Rounds from the Valtellina)

Page 135

Pane alla Olive (OliveBread)

Page 138

Pane di Chiavari (Bread of Chiavari)

Page 140

Piccia Calabrese (Calabrian Bread)

Page 142

Casatiello

Page 144

Crescia al Formaggio (Easter Cheese Bread)

Page 146

Pane al Pesto (Pesto Bread)

Page 148

Ciabatta ai Funghi (Mushroom Bread)

Page 151

Pane di Patate (Potato Bread)

Page 152

Pane al Pomodoro (Tomato Bread)

Page 154

Pane agli Spinaci (Spinach Bread)

Page 156

Pane ai Peperoni (Sweet Pepper Bread)

Page 158

Pane al Formaggio (Cheese Bread)

Page 160

Panmarino (Rosemary Bread)

Page 161

Pane all'Erbe (Herb Bread)

Page 164

Pane al Pepe Verde (Green-Peppercorn Bread)

Page 166

Segale con Pancetta (Rye Bread with Pancetta)

Page 168

Pan Completo o Pan Graham (Graham Bread)

Page 170

Pane Rustico (Rustic Whole Wheat Pillows)

Page 171

Pane Integrale con Miele (Whole Wheat with Honey

Page 172

Pane Integrale alle Erbe(Whole Wheat Bread with Herbs)

Page 175

Pane ai Cinque Cereali con Noci (Five Grain Breadwith Walnuts)

Page 176

Campagnola (Country Bread with Bran)

Page 178

Crostoni con Taleggio o Gorgonzola (Cheese Crostini)

Page 182

Mozzarella in Carrozza (Mozzarella in a Carriage)

Page 183

Panzanella

Page 184

Pappa di Pomodoro (Tomato and Bread Soup)

Page 185

Ribollita (Tuscan Bean Soup)

Page 186

Carabaccia (Florentine Onion and Pea Soup)

Page 188

Soupe Paysanne Val d'Aosta (Peasant Soup with Fontina Cheese from the Val d'Aosta)

Page 189

Zuppa di Verdure all'Agliata (Garlicky Vegetable Soup)

Page 190

Focaccia col Sale (Focaccia with Sea Salt)

Page 191

Minestre Mariconda (Beef Broth with Eggs, Cheese and Cheese Bread)

Page 191

Canederli (Bread Dumplings)

Page 192

Panada di Milano (Rich Easter Soup)

Page 192

Passatelli

Page 194

Torta Nicolotta (Bread Pudding)

Page 195

Torta di Mele (Apple Cake)

Page 196

Torta di Pere e Pan Giallo (Rustic Pear and Cornbread Dessert)

Page 197

Pane di Noci (Walnut Bread)

Page 200

Pane di Fichi (Fig Bread)

Page 202

Pan Tramvai o Pane all'Uva (Raisin Bread)

Page 203

Dolce Milanese (Milan Sweet Bread)

Page 206

Bolzanese (Fruit Bread of Bolzano)

Page 208

Schiacciata con l'Uva (Tuscan Sweet Bread with Raisins)

Page 210

Pane all Cioccolata (Chocolate Bread)

Page 212

Pane al Latte (Milk Bread)

Page 213

Pane ai Latte e Cioccolata (Milk and Chocolate Bread)

Page 215

Pane del Marinaio (Sailor's Bread)

Page 216

Meini o Pani de Mei (Sweet Corn Buns)

Page 217

Pan de Mej o Pan Mein Dolce (Sweet Corn Bread)

Page 218

Panettone

Page 220

Mataloc

Page 224

Panettone con Datteri e Noci (Panettone with Dates and Walnuts)

Page 226

Veneziana (Venetian Holiday Bread)

Page 228

Focaccia Veneziana Laced with Zabaglione Cream

Page 230

Colomba Pasquale (Easter Bread)

Page 233

Pandoro (Christmas Bread of Verona)

Page 236

Pizza Civitavecchia (Easter Sweet Bread from Citavecchia)

Page 238

Pizza di Pasqua (Easter Pizza)

Page 240

Gubana

Page 242

Pasta Dura (Various Rolls from Emilia Romagna)

Page 247

Semelle (Little Rolls from Florence)

Page 252

Rosette Veneziane (Rosettes of Venice)

Page 253

Spaccatini (Little Cleft Rolls)

Page 255

Biovette (Plump Rolls from Piedmont)

Page 256

Panini al Pomodoro (Tomato Rolls)

Page 257

Pane in Cassetta (Sandwich Bread)

Page 258

Maritozzi (Roman Sweet Buns)

Page 260

Pan di Ramerino (Rosemary and Raisin Buns)

Page 262

Grissini Torinesi (Breadsticks from Turin)

⭐ 4.0 · 1 review · Page 263

Grissini alle Cipolle (Onion Breadsticks)

Page 266

Grissini Integrali (Whole Wheat Breadsticks)

Page 266

Grissini al Formaggio (Cheese Breadsticks)

Page 267

Grissini Cric-Crac alla Salvia (Sage Breadsticks from Como)

Page 267

Pizza alla Napoletana (Pizza of Naples)

Page 273

Pizza Aglio e Olio Topping

Page 276

Pizza alla Napoletana Topping

Page 276

Pizza alla Marinara Topping

Page 277

Pizza Margherita Topping

Page 277

Pizza alla Romana (Pizza by the Meter)

Page 278

Pizza Bianca Topping

Page 281

Pizza Pugliese Topping

Page 282

Pizza Rossa Topping

Page 282

Pizza alla Siciliana (Sicilian Pizza)

Page 283

Sfinciuni alla Palermitana (Sfinciuni from Palermo)

Page 285

Calzoni Pugliesi (Half-Moon Shaped Filled Pizza from Puglia)

Page 286

Focaccia alla Genovese (Focaccia from Genoa)

Page 288

Focaccia alle Olive (Focaccia with Olives)

Page 290

Focaccia alla Salvia (Focaccia with Sage)

Page 291

Focaccia al Gorgonzola (Gorgonzola Focaccia)

Page 292

Schiacciata alla Fiorentina (Flatbread from Florence)

Page 294

Pizzette Fiorentine (Little Pizzas of Florence)

Page 297

Schiacciate Integrali (Whole Wheat Flatbreads)

Page 298

Focaccia alla Pugliese (Potato Flatbread from Puglia)

Page 300

Focaccia di Patate e Cipolle (Potato and Onion Focaccia)

Page 300

Cornetti Dolci (Italian Croissants)

Page 304

Girelle

Page 309

Croissant Salato Dough (Savory Croissant Dough)

Page 310

Fazzoletti Salati (Savory Turnovers)

Page 313

Canoe Salate (Savory Canoes)

Page 314

Ricotta, Prosciutto and Cheese Filling

Page 314

Anchovy Filling

Page 315

Olive Paste Filling

Page 315

Tomato Filling

Page 315

Croissants Mignons Salati con Cumino e Sale (Tiny Savory Croissants with Caraway Seeds and Salt)

Page 316

Focaccia di Recco (Cheese Focaccia from Recco)

Page 317

Pasta Sfogliata (Puff Pastry)

Page 318

Binario di Ricotta (Ricotta Filled Pastry Tart

Page 322

Strudel di Mele (Apple Strudel)

Page 324

Canoe di Mele (Apple Canoes)

Page 326

Ventaglini (Little Fans)

Page 327

Fazzoletti Dolci (Little Handkerchiefs of Puff Pastry)

Page 328

Cannoncini (Little Cannons)

Page 330

Salatini alle Acciughe (Anchovy-Flavored Straws)

Page 331

Rustica (Little Puff Pastry Treats from Lecce)

Page 332

Salatini al Sesamo (Sesame Seed Straws)

Page 332

Pasta Frolla I (Sweet Short Pastry)

Page 339

Pasta Frolla II (Sweet Short Pastry)

Page 342

Pasta Frolla III (Sweet Short Pastry)

Page 342

Crema Pasticceria (Pastry Cream)

Page 343

Pasta Frolla Integrale (Whole Wheat Pastry Dough)

Page 343

Crema al Limone (Lemon Cream)

Page 344

Pasta di Mandorle (Almond Paste)

Page 344

Apricot Glaze

Page 345

Crostata di Marmellata (Jam Tart)

Page 346

Crostata di Frutta (Baked Fruit Tart)

Page 347

Crostata al Limone (Souffled Lemon Tart)

Page 348

Torta di Frutta Fresca (Fresh Fruit Tart)

Page 348

Torta di Limone (Lemon Tart)

Page 349

Torta Primavera (Springtime Cake)

Page 350

Crostata di Quattro Stagioni (Four Seasons Tart from Lake Como)

Page 352

Crostata di Zucca (Pumpkin Tart)

Page 353

Torta di Pere (Pear Tart)

Page 354

Torta di Mele e Ciliege (Apple and Wild Cherry Tart)

Page 356

Torta di Nocciole con Cioccolata (Hazelnut Cake with Chocolate Glaze)

Page 357

Torta di Piana con Mandarle (Almond Tart)

Page 358

Torta di Mandarle (Almond Tart)

Page 360

Torta del Nonno (Grandfather's Tart)

Page 361

Torta Dumont (Chocolate-Nut Latticed Tart from Venice)

Page 362

Pastiera (Neapolitan Easter Ricota Cake)

Page 366

Crostata di Ricotta (Italian Cheesecake or Ricotta Tart)

Page 368

Binario di Frolla alla Ricotta (Railroad Track Ricotta Track)

Page 369

Torta di Riso (Rice Tart)

Page 370

Cassata (Easter Cake of Sicily)

Page 372

Plum Cake

Page 374

Torta Rustica di Noce e Caffe (A Rustic Country Cake of Espresso and Walnuts)

Page 374

Torta Speziata (Spice Cake)

Page 376

Torta Contadina (A Country Cake)

Page 377

Panforte (Traditional Fruitcake of Siena)

Page 378

Amor Polenta (Cornmeal Cake)

Page 380

Tiramisu (Pick Me Up)

Page 381

Torta Savoia (Savoy Cake)

Page 382

Pan di Spagna (Sponge Cake)

Page 383

Pasta Maddalena (Genoise-Like Cake

Page 384

Torta Delizia

Page 386

Brutti ma Buoni alla Milanese (Hazelnut Paste Cookies)

Page 389

Brutti ma Buoni (Almond Paste Cookies)

Page 390

Marasche

Page 391

Amaretti I (Macaroons)

Page 392

Amaretti II (Macaroons from Piedmont)

Page 393

Pinolate (Chewy Nut Cookies Covered with Pine Nuts)

Page 394

Bolle di Neve ("Snowballs: from the Italian Alps)

Page 395

Ricciarelli (Soft Almond Paste Cookies from Siena)

Page 396

Pastine da The (Italian Tea Cookies)

Page 397

Baci di Dama (Lady's Kisses)

Page 398

Ciambelline all'Uva (Raisin Dotted Cookie Wreaths)

Page 399

Inglesine (Round Buttery Cookies with Rum-Soaked Raisins)

Page 400

Buranelli (Butter Cookies from Burano)

Page 401

Fregolata Veneziano (Fregolata from Venice)

Page 402

Ungheresi (Hungarian Cookies, Italian Style)

Page 403

Onde (Waves)

Page 404

Tegole d'Aosta (Tile-Shaped Cookies from the Val d'Aosta)

Page 404

Lingue di Gatto (Cat's Tongues)

Page 406

Biscotti al Latte (Vanilla-scented Tea Biscuits)

Page 407

Biscotti d'Anice (Anise Cookies)

Page 408

Biscotti di Prato (Diagonally Cut Almond Bars from Prato)

Page 409

Tozzetti

Page 410

Zaletti (Raisin Cornmeal Cookies from Venice)

Page 411

Crumiri (Buttery Horseshoe Shaped Cookies from Piedmont)

Page 412

Biscotti di Crusca (Bran Cookies Spiked with Rum)

Page 413

Biscotti Integrale (Whole Wheat Cookies Spiked with Rum)

Page 414

Savoiardi (Ladyfingers, Italian Style)

Page 415

Garibaldi (Buttery Raisin-Filled Bars)

Page 416

Fagottini (Little Jam-Filled Pockets)

Page 417

Buccellati (Fig and Almond Filled Cookies from Sicily)

Page 418

Baci d'Alassio (Chocolate Kisses from Alassio)

Page 419

Osi da Mordere

Page 420

Other Editions 3

The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies

Carol Field, Ed Anderson

Ten Speed Press · 2011 · ISBN 9781607741060

📖

The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies

Carol Field, Ed Anderson

Ten Speed Press · 2011

📖

The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies

Carol Field, Ed Anderson

Ten Speed Press · 2011