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| #445347 in Books | Harper & Row | 1995-09-01 | 1995-09-01 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 9.25 x1.37 x7.38l,2.20 | File type: PDF | 443 pages | Great product!||4 of 4 people found the following review helpful.| great book for having around for almost any baking need.|By Celestes mom|super easy for a non-gourmet cook who likes the believe the food they cook occasionally has that appeal. not only that but a fun to read for ideas. Huge book filled with ideas and do able- not one of those hard core hard to find takes a day to make cook books. THANK GOODNESS. we live in a hard we|From Publishers Weekly|Italy's breads are "expressions of an earthy culture that still talks about its most fundamental experiences in terms of bread. . . . A down-to-earth man with a real heart of gold is described as 'buono come il pane'good, like bread," obse
Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically fro...
You can specify the type of files you want, for your device.The Italian Baker | Carol Field. A good, fresh read, highly recommended.
