Fred Plotkin

Authority on Italian food and opera

So definitive is American author Carol Field’s book on Italian baking, both in its original and revised editions, that one sees it in bakeries throughout Italy, covered in flour and oil that attest to its being regularly consulted. There is no other book in any language on the subject that is its equal. Field’s approach to all of the Italian regional masterpieces of bread and desserts is thorough and clear and the results fill one with gratitude.

Ivan Orkin

Chef

I really bent the pages on this book when I was a young cook. All the recipes work and the author talks passionately and knowledgeably about Italian baking.

Valeria Necchio

Cookbook author

A book covering many Italian classics, from ciabatta to panettone, through clear introductions and solid, straighforward recipes.

Anna Olson

Chef

In my early baking days, I made just about every bread recipe in this book - a comprehensive tutorial.

Amanda Hesser

CEO & co-founder, Food52

Barbara Haber

Author and food historian

Emily Luchetti

Chief Pastry Officer Big Night Restaurant Group

Lidia Bastianich

Restaurateur, chef and author

Jeff Potter

Author

Christina Pirello

Author and television personality

Belinda Jeffery

Cookbook author

Lisa Yockelson

Baking author

Marc Vetri

Chef

Martin Webb

Chef