This groundbreaking classic — now thoroughly updated for today’s modern kitchen — introduces the artisanal doughs and techniques used by generations of Italian village bakers. It covers all of the basics you may be familiar with, like focaccia and breadsticks, along with rustic hidden gems like chewy fig bread.
The book is filled with useful tips and tricks that Italian bakers have honed over centuries. Our favorite part is the straightforward explanation for creating a biga — the starter from which many Italian breads are made.
Photography by Alpha Smoot.