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The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen |
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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 Edition: 1ST ISBN: 0811803236 Label: Chronicle Books Languages: Manufacturer: Chronicle Books Number Of Items: 1 Number Of Pages: 192 Publication Date: August 01, 1993 Publisher: Chronicle Books Studio: Chronicle Books Editorial Review: Product Description: Seventy classic and inventive recipes from the kitchens of the award-winning Il Fornaio bakeries, restaurants, and cafes. Easy-to-follow recipes for traditional and specialty breads, pizza, cakes, and tarts are accompanied by fascinating lore that enhance the authentic Italian cooking experience. 28 photos. Related Items:
Average Rating:
 Rating:  - one of my favoritesThis is an excellent cookbook. The recipes are accurate and always produce great results. Please note that this isn't a how to bake cookbook. My suggestion would be to learn the basics of bread making and baking in general before attempting most of the recipes in this book. You won't be disappointed! Rating: - great bookI have been trying to make authentic Italian bread as my family loves good, crusty bread. With the help of this book (and its list of items needed to really help the bread making process), we have wonderful bread each week... goodbye store bought! Rating: - Great conditionI was so relieved to find this out-of-print book. It was in great condition and perfect for a Christmas gift. 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.
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