by Carol Field
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by Carol Field
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by Peter Reinhart
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In Nonna's Kitchen : Recipes and Traditions from Italy's Grandmothers by Carol Field |
by Carol Field
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Product Description
Simple yet incredibly popular, not to mention flavorful, this easily prepared flatbread becomes sweet or savory with one's personal choice of seasonings and may become the mainstay of all meals with the help of more than fifty delicious recipes. Simultaneous. IP.
About the Author
Carol Field has been writing about Italy and Italian food since 1972. She is the author of The Hill Towns of Italy, Celebrating Italy, Italy in Small Bites, and the best-selling The Italian Baker. She has also written articles on Italy for such magazines as Gourmet, Food and Wine, and Bon Appetit. She lives with her husband in San Francisco and continues to travel back and forth to Italy.
Joyce Oudkerk Pool is an award-winning photographer specializing in food. Her photographs appear in a number of cookbooks including James McNair's New Pizza (0-8118-2364-4).
Joyce Oudkerk Pool is an award-winning photographer specializing in food. Her photographs appear in a number of cookbooks including James McNair's New Pizza (0-8118-2364-4).
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
Focaccia begins with the most basic of ingredients-flour, water, yeast, salt, sometimes a little olive oil-but it is much simpler to make than most other breads if you pay attention to a few uncomplicated rules. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
lightly oiled container, round focacce, bake until the focaccia, spray the oven walls, focaccia pan, sweet focaccia, salt into the yeast mixture, focaccia dough, dimple the dough, rise until puffy, use the paddle attachment, spritzer bottle, preheated stone, baking stone, lightly floured work surface, dough briefly, rise until doubled, teaspoon coarse sea salt, mixer bowl, dough hook, cover with towels, dough scraper, mix until the dough, second rise, teaspoon active dry yeast Key Phrases - Capitalized Phrases (CAPs): (learn more)
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Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Focaccia begins with the most basic of ingredients-flour, water, yeast, salt, sometimes a little olive oil-but it is much simpler to make than most other breads if you pay attention to a few uncomplicated rules. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
lightly oiled container, round focacce, bake until the focaccia, spray the oven walls, focaccia pan, sweet focaccia, salt into the yeast mixture, focaccia dough, dimple the dough, rise until puffy, use the paddle attachment, spritzer bottle, preheated stone, baking stone, lightly floured work surface, dough briefly, rise until doubled, teaspoon coarse sea salt, mixer bowl, dough hook, cover with towels, dough scraper, mix until the dough, second rise, teaspoon active dry yeast Key Phrases - Capitalized Phrases (CAPs): (learn more)
Source List New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 4
books:
- The Country Kitchen by Focasta Innes in Back Matter
- Country Kitchen Cookbook by Jocasta Innes in Back Matter
- Gastronomy Of Italy by Anna Del Conte in Back Matter
- Edible Wild Plants by Roy Genders in Back Matter
Books on Related Topics
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What Do Customers Ultimately Buy After Viewing This Item?
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79% buy the item featured on this page: Focaccia: Simple Breads from the Italian Oven |
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9% buy The Italian Baker $26.60 |
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4% buy Celebrating Italy: Tastes & Traditions of Italy as Revealed Through Its Feasts, Festivals & Sumptuous Foods, The |
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4% buy The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread $23.10 |
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