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Books : The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen |
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Books : The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen |
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by: Franco Galli
Dewey Decimal Number: 641.71 EAN: 9780811803236 ISBN: 0811803236 Label: Chronicle Books Manufacturer: Chronicle Books Number Of Items: 1 Number Of Pages: 192 Publication Date: August 01, 1993 Publisher: Chronicle Books Sales Rank: 416526 Studio: Chronicle Books Editorial Review: Related Items:
Average Rating:
 Rating:  - Wonderful breadI've made a lot of the recipes in this book. I keep the starter Biga in the freezer at all times. The rosemary bread is one my guests often request I make. The book is a bit wordy, which is why it's not 5 star review. The Almond Cantucci di Prato (Biscotti) are amazing and always a big hit. They keep for a long, long time. If you like the crispy breadsticks that checkered table cloth Italian restaurants have in a large glass on the table, take the time to make the Grissini Torinesi recipe on Page 88. They are crispy and wonderful. In an airtight container they'll last stay fresh a long time. If you can resist eating them. Rating:  - In a word - phenomenal!!I've made bread for about 15 years, mostly sourdoughs or mixed-starter breads. Il Fornaio is one of the two best books on baking bread I've come across... it is a book which makes really amazing results possible even for someone with more limited experience with bread-baking. I have lived in Germany, where the bread is REALLY good, and still made white bread and rolls and pizza from this book... it's that good. I was puzzled to read one of the reviews that said the book wasn't as good as the bakery... I put that down to not following the directions properly... the quantities are not as important as the factors mentioned in the book - dough texture (which should be sticky) and the moisture in the oven (easily attained by putting a frying pan in the bottom of the oven and pouring water into it). I can't recommend this book enough. Rating:  - Not Bad, Not GoodI live in the San Francisco-Bay Area, where Il Fornaio is a legendary chain of Italian bakeries where you can get fabulous bread. Unfortunately, this book is not as good as the bread. The highlight of the book is the bread in the first chapter, but I note the following deficiencies: 1) The recipes for Pagnotta, ciabatta, pane toscano, and sfilatano (which all use the same dough) are not the ones I have eaten from the bakery. 2) biga acida isn't. Their recipe may work in commercial bakeries that are laden with yeast spores in the air, but in a home kitchen that has never made bread, all you will get is moldy flour batter. 3) all breads are kneaded and proofed in exactly the same time; I doubt that this is correct, since this will vary with the hydration level of the dough. 4) The instructions call fo 20 + 5 minutes of manual kneading, and this is not correct. When I did it, they required a mere 10 minutes. 5) the author commits the baker's sin of not specifying flour amounts by weights. 6) when I did them, the rather informal nature of the recipes bothered me, as I was not sure that an amateur who has never made bread before will have success with them. 7) when placing dough into the oven, all the recipes inveigh "with a rythmic snap of the wrist". Problem is, the author never fully explains what this means. 8) I have similar complaints about the chapters on special breads, little breads, and pizzas. On the good side, the bread dough make-up instructions use kneading by hand, and not a mixer. The recipe selection for the traditional bread chapter is very good, as it has all of the really popular ones that you would want. On the other hand, the informal and friendly nature of the instructions will encourage more people to try them, and this is a good thing. I have not really gone through the recipes in the last 2 chapters on cookies or sweets. The recipe count is rather low - 13 and 16 respectively - but the recipes are the popular ones you will most want to do. The problem here is that the instructions are rather informal. The procedures for Torta D'Alassio (like a Sacher torte that uses the modified creaming method and hazelnuts) and Pasta Frollo (tart dough) are not easy to do correctly, but the recipes are casually tossed off in a couple of brief sentences, in the same space it uses to describe how to do garlic toast. You will also need a hand-held electric mixer; no alternatives are provided. The book suffers from side-bar mania. Brief stories or helpful hints are in small, italicized type in side-bars that are of dark, brown color; they are difficult to read, even if the lighting at your reading table is very good. It has chapters on traditional breads, special breads, little breads, pizza, leftover bread recipes, cookies, sweets. Rating: - A great author and a great bookTrust me when I say that franco galli is a master chief in the kitchen and the recipes in this book ar no different from the ones he uses in the kitchen. Not only does the book give your great recipes, but tells you how each recipe relate to his life, and it's all true.I recomend everyone buy it who is interested in Italian cooking, or baking, or cooking in general.
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