Author Archive

Carol Field: From day-old bread to gourmet surprise

Repost from Carol Field: From day-old bread to gourmet surprise By Lizzie Bermudez Although it may not feel like it outside, it’s winter time right now and what better way is there to celebrate the season than enjoying bread with your family? Carol Field, author of “The Italian Baker, Revised: The Classic Tastes of […]

The Classic Tastes of the Italian Countryside

Repost from The Classic Tastes of the Italian Countryside — Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, or, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans […]

A Kitchen Novice Inspired by Carol Field, author of The Italian Baker

Re-posted from Posted by Ali Slagle on November 28th, 2011 I was invited last week to join our senior publicist at an event for Carol Field, author of The Italian Baker (Ten Speed Press, November 2011). As I trekked over to Danville’s Rakestraw Books, I was slightly apprehensive about the upcoming evening. There was […]

Fillmore to Italy and back again

In a RE-post from The New Fillmore Carol shares a tale of local inspiration. Now that the new edition of my book The Italian Baker has been published, I have been reliving the adventure of working with bakers all over Italy. It started in San Francisco in 1981 when Il Fornaio, then a bakery featuring […]

New York Times Lists Italian Baker

Corby Kummer, a senior editor at The Atlantic, writes a wonderful article for New York Times’ Sunday Book Review Embracing Home: Books About Cooking. He lists his favorite cookbooks for the holidays. Kummer writes about The Italian Baker: Every bread baker, home or pro, has been influenced, knowingly or unknowingly, by Carol Field’s ITALIAN BAKER […]

Carol Field’s ‘The Italian Baker’ republished

Published in the San Francisco Chronicle 1-1-11 By Sophie Brickman, Chronicle Staff Writer Carol Field’s description of pizza, as written in the original edition of “The Italian Baker” published in 1985, reads as follows: “These crisp or chewy country breads are the food of peasants and wily city dwellers with little money but lots of […]

COOK’S NIGHT OUT: Cookbook Writer Carol Field

San Francisco Chronicle PUBLISHED: September 30, 2007 | By Karola Saekel Asking Carol Field to a dinner interview at her favorite San Francisco restaurant is a question with a foregone answer: You know she is going to opt for one of the city’s true Italian outposts. Berkeley-raised Field, a longtime San Francisco resident, is one […]

Happy to Be Back in the Bread Game

Flour, water, yeast, and salt: that’s all, four simple ingredients that Italians turn into breads in hundreds of shapes.   Tuscans eat it saltless.  Milanesi go for a roll as empty as a popover.  Ligurians dimple the dough with olive oil, call it focaccia, and eat it for lunch, dinner, and any time in between. It’s […]