Mastering Italian Breads: Recipes and Techniques from Italy's Most Celebrated Breadmaker

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. Enter Fulvio Marino, one of Italy's 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 with hundreds of step-by-step color photos that show you how the breads are folded and shaped, Mastering Italian Breads includes:

• Well-known classics like Focaccia, Ciabatta, Crostata, and Pan Dolce
• Lesser known--but 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