About this title: This volume by an award-winning author recreates the classic tastes of the Italian countryside - from bread, pizza, and focace to pastries, cheescake, and other confections.
Note: This is a general synopsis. Each listing is described below.
Binding: Hardcover
Publisher: William Morrow Cookbooks
Date Published: 1985-10-30
ISBN-13:9780061812668ISBN:0061812668
Description: Good. Dust jacket has mild rubbing, marking, and moderate corner/edge wear, with small edge tear on front/back, and tape spot on front. Pages are very clean and neat. Perfect kitchen copy.1985 Edition, Hardcover. (P) read more
Description: Fine in Fine jacket. Hardcover first printing (with the "1" in the number line on copyright page and the original price present on the dustjacket), book and dustjacket are flawless, great gift copy, "The classic tastes of the Italian countryside-its breads, pizza, focacce, cakes, pastries & cookies" read more
Edition: No Edition Stated
Binding: Large Hardcover
Publisher: Harper and Row, Publishers, Multiple Places
Date Published: 1985
ISBN-13:9780061812668ISBN:0061812668
Description: Good in Good jacket. Slight wear on top and bottom of spine. Corners slightly worn. Edges of jacket slightly worn. Italian Baking. Shelf G-5. read more
Edition: First ed.
Binding: Hardcover
Publisher: Harper & Row, New York
Date Published: 1985
ISBN-13:9780061812668ISBN:0061812668
Description: Like New. Pgs. clean, tight, bright. NO writing. NOT a remainder. DJ: clean, light shelfwear, no rips/tears. Very clean, like-new 1st ed. read more
Edition: First Edition
Binding: Hardcover
Publisher: Harper & Row, New York
Date Published: 1991
ISBN-13:9780061812668ISBN:0061812668
Description: Near Fine in Near Fine dust jacket. 0061812668. Mild cock to the Book else a clean copy in a clean jacket. SIGNED by Field! ; Signed by Author. read more
Edition: stated 1st
Binding: hard
Publisher: Harper & Row, New York
Date Published: c1985
ISBN-13:9780061812668ISBN:0061812668
Description: Donnie Cameron artwork. fine, fine dj, oversized brown cloth. Tight, solid. 443 pgs, ISBN: 0-06-181266-8. Designed by Joel Avirom. Indexed. Author's friendly presentation on half-title pg. read more
Edition: Reprint
Binding: Hard Back
Publisher: HarperCollins Publishers, New York
Date Published: 1985
ISBN-13:9780061812668ISBN:0061812668
Description: Fine/Fine. 0061812668 A pristine copy of a recent reprint. There are no signs of prior use or wear, and no inscriptions. In a word, gift quality. Fast shipping by a reliable vendor. read more
Edition: 7th Printing edition
Binding: Hardcover
Publisher: New York, NY, U.S.A. : HarperTrade, 1995, New York, NY, U.S.A.
Date Published: 1995
ISBN-13:9780061812668ISBN:0061812668
Description: Fine in Fine dust jacket. 0061812668. 1995, 7th printing, fine/ fine d.j. hard back, keyword cookbooks.10/30/03. read more
Edition: First Edition
Binding: Hardcover
Publisher: Harpercollins, Scranton, Pennsylvania, U.S.A.
Date Published: 1991
ISBN-13:9780061812668ISBN:0061812668
Description: Fine in Very Good dust jacket. 0061812668. Contents include: B&W Illustrations, The Classic tastes of the Italian countryside, its breads, pizza, focacce, cakes, pastries & cookies.; 443 pages. read more
"The section on rustic breads is worth the price of the book. On each recipe, there are instructions for preparing by hand, by food processor and by mixer. Field travelled all over Italy, visiting bakers to learn recipes and then translated them into North American flour types.
I have used my copy of this so many times that the spine has broken. I'd replace it except then I'd have to transfer all my notes.
One of the best lessons I learned from reading "The Italian Baker" is to add a small amount of whole wheat flour to white flour in order to mimic hand-milled flour. For loaves that are look to be made with only white flour, this adds just the right trace of nuttiness and a depth of flavour that is missing with just white flour."
"this book kicked off my interest in baking bread and i haven't bought a loaf since. well, maybe the odd artisanal thing when visiting kids away from home, but not at home. when i went to italy in the 70s, i discovered a society where fresh bread was basic to life. this book helped me to appreciate what went into the making of that staple, not just the assembly of bread--and the techne is critical--but choice of ingredients, where they come from. also, raised my awareness about flours, especially durum, and my appreciation for north dakota and manitoba, where some of the best durum wheat is grown, and how such unexpected places could actually have anything to do with the italian baking enterprise."
"I gave this as a gift. I ended up liking what he cooked out of it I bought one for myself!! My favorite is the marbled pund cake with chocolate & vanilla flavors!!"
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