‘The Italian Bakery’, the cookbook to master the art of Italian patisserie
With the growing popularity of baking soaring, the book, The Italian Bakery, is perfect for both beginner bakers and experts looking to expand their repertoire. Available in English at our Books For Chefs online store, it offers 140 classic and contemporary recipes for cakes, pastries, pies, cookies, chocolates, and frozen puddings.
The introduction provides a functional guide to get you started, including information on equipment, ingredients, cooking methods, the science of pastry, and basic techniques. Each of the ten chapters begins with a collection of recipes for baking basics (breakfast sweets, snacks, and desserts) accompanied by photos -450 in total – which have meticulously detailed step by step instructions along with techniques, tips, variations, and explanations of common mistakes. More elaborate dessert recipes follow, each featuring a newly commissioned full-bleed finished food shot. Extensive icons that indicate if a recipe is gluten-free, dairy-free, vegetarian, vegan, if it has five or fewer ingredients, if it needs 30 minutes or less… all highlighted in the index for easy access.
The Italian Bakery is the first book included in The Silver Spoon series to focus exclusively on dolci, the Italian term used to refer to all the sweet treats found in bakeries across Italy’s diverse regions. The Silver Spoon was originally published in Italian in 1950 as the ultimate compilation of traditional home cooking Italian dishes. Half a century later, Phaidon translated it into English for the first time and has been known as the foremost authority on Italian cuisine ever since.
