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The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen

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Seventy classic and inventive recipes from the kitchens of the award-winning Il Fornaio bakeries, restaurants, and cafes. Easy-to-follow recipes for ... Show synopsis

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Reviews of The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen

Overall customer rating: 4.500
SweettheaCakes

excellent sweet dough, but average bread

by SweettheaCakes on Mar 25, 2009

I have had this book a long time (mine is the 1993 edition), and since then Il Fornaio has grown from being a single restaurant to an industry leader, with multiple restaurants, books, courses, and other products extolling their expertise in Authentic Italian. This is a very good book, with a nice range of recipes. There are a few illustrations and pictures, but they are only there as part of the stylistic layout of the book, and don?t really offer much help to the baker. I have tried a lot of these breads, and I am not really fond of them, mainly because of texture, a very important factor for me. They only uses one biga (starter dough), which works well - the bread is very light, airy, translucent with good bubble formation; but it is really soft to my palate, and not enough of a chew - like I said, texture is important to me. As all the crumb is the same, I don?t really return to these bread recipes (although I must say it makes an excellent focaccia). (Again, for bread I must refer you to ?Flatbreads - a Baker?s Atlas?, my definitive book for all breads). What stands out in the Il Fornaio Backing Book is pizza, and all the tasty treats in the sweet section - the biscotti, tiramisu, cakes and tarts are delicious, and so I return to this book, over and over, happily using those recipes. Those alone make this book worth your time, and worth my recommendation.

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