Italian Baking Secrets

by Giuseppe Orsini and Father Giuseppe Orsini

A retired Catholic priest has found his second calling as an admired cookbook author - sharing his love of food and family with wonderful recipes and insights into Italian culture. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0312358202
• ISBN13: 9780312358204
• Release Date: April 2007
• Publisher: Thomas Dunne Books
• Length: 272 Pages
• Weight: 1.55 lbs.
• Dimensions: 1.1" x 7.7" x 9.3"

Customer Reviews

Italian Baking Secrets

I found this book at the library and found it very interesting. I decided that I'd like my own copy so I bought one. I love to cook Italian. It give a description of the spices, foods that are used along with history and recipes.

Awesome

I got this book for Christmas and everything i have made has been perfect! Flavors blend well together and he gives instructions specifically for mixing aids, which is helpful because i hate kneeding bread all day. It doesn't have pictures but i have found that i don't need them given the simplicity of his instruction. If you love Italian breads and don't mind having to actually read the recipes, it's an amazing purchase and a staple for baking in our home.

Fantastic Italian baking book!

I first checked this book out from my local library. I used it so much (and, mea culpa, stained the pages) that I bought a new copy. I haven't made a thing that wasn't absolutely delicious -- from ciabatta to the semolina bread, to the bread with artichokes, capers, pickles, etc. in it, biscotti, salami bread. The good Father's instructions are easy to follow. His history of Italian baking is very interesting. I enjoyed this book -- and his writing style -- so much that I've ordered his rice cookbook and Pasta Perfetta. I can't wait to receive them.

Amazing book

I love this book. All the information is very useful and I am a professional baker, but it is easy enough for a non-professional. I tried only one recipe, the Calabrian bread, and it was incredible. He also has a recipe for a traditional bread with salami in it that I used to buy years ago from a tiny old Italian bakery in NYC. That is my next recipe to try.