Mastering Italian Breads

Enjoy the soul-satisfying aromas and incredible tastes of authentic Italian artisan breads baked with ease, by you, in your own kitchen.

From humble homes in the mountain villages of Umbria and the Piedmont to the grand bakeries of Milan and Rome, the Italians know bread-baking. The same breads they make are also made in fancy, expensive bakeries outside of Italy, too, but few people realize how easy, gratifying, and inexpensive it is to make these spectacular loaves at home.

EnterFulvio Marino, one of Italys most celebrated bread-makers, who has made it his mission to teach everyday home cooks the secrets of Italian artisan breads. As global chief baker for Eataly, he travels the world delivering his uplifting message and take-it-to-the-bank wisdom. Now, at last, he has written a big, colorful book that reveals his secrets and those of his fellow artisans.

Illustrated withhundreds of step-by-step color photosthat show you how the breads are folded and shaped,Mastering Italian Breadsincludes:

• Well-known classics like Focaccia, Ciabatta, Crostata, and Pan Dolce
• Lesser knownbut worth discovering!Italian regional breads like Pane Pugliese and Teglia alla Romana
• More than a dozen Italian spins on rolls, biscuits, and breadsticks
• Six rustic and delicious versions of pizza doughs
• Breads with a sweet side, such as Cannoli and Panettone
• Authoritative, easy-to-follow advice about yeasts, wheat varieties, proofing, rising, shaping, and baking

These time-tested, kitchen-perfected recipes promise a lifetime of extraordinary flavors to enjoy and savor.