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Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen
by Franco Galli
Available from Amazon
$2.43
|
Features
Hardcover: 192 pages
Publisher: Chronicle Books August 1, 1993
Language: English
ISBN-10: 0811803236
ISBN-13: 978-0811803236
Product Dimensions:
9.1 x 8.3 x 0.9 inches
Shipping Weight: 1.9 pounds
Book Description
Celebrating the Italian culinary legacy of both staunch traditionalism and irrepressible innovation, Italian-born baker Franco Galli presents over 70 classic and inventive recipes from the kitchens of the award-winning Il Fornaio bakeries, restaurants, and cafes. From traditional and specialty breads, pizza, foccacia, and other savory dishes to a temptingly sweet selection of biscotti, cakes, and tarts, these carefully developed, easy-to-follow recipes are woven with Galli's heart warming family memories and fascinating pieces of lore into an entertaining, instructional narrative. Generously illustrated with hand-toned photographs, The Il Fornaio Baking Book is engagingly authentic and contagious in its enthusiasm for baking.
About The Author
Franco Galli joined San Francisco-based II Fornaio America in 1987 where he oversees recipe development and menu-creation, in essence defining the culinary identity of the organization's renowned bakeries, restaurants, and cafes. A native of the small town of Carpendolo in northern Italy, he has worked in professional kitchens since the age of ten.
Reader Reviews
This review is from: The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen (Paperback)
I live in the San Francisco-Bay Area, where Il Fornaio is a legendary chain of Italian bakeries where you can get fabulous bread. Unfortunately, this book is not as good as the bread. The highlight of the book is the bread in the first chapter, but I note the following deficiencies: 1) The recipes for Pagnotta, ciabatta, pane toscano, and sfilatano (which all use the same dough) are not the ones I have eaten from the bakery. 2) biga acida isn't. Their recipe may work in commercial bakeries that are laden with yeast spores in the air, but in a home kitchen that has never made bread, all you will get is moldy flour batter. 3) all breads are kneaded and proofed in exactly the same time; I doubt that this is correct, since this will vary with the hydration level of the dough. 4) The instructions call fo 20 + 5 minutes of manual kneading, and this is not correct. When I did it, they required a mere 10 minutes. 5) the author commits the baker's sin of not specifying flour amounts by weights. 6) when I did them, the rather informal nature of the recipes bothered me, as I was not sure that an amateur who has never made bread before will have success with them. 7) when placing dough into the oven, all the recipes inveigh "with a rythmic snap of the wrist". Problem is, the author never fully explains what this means. 8) I have similar complaints about the chapters on special breads, little breads, and pizzas. On the good side, the bread dough make-up instructions use kneading by hand, and not a mixer. The recipe selection for the traditional bread chapter is very good, as it has all of the really popular ones that you would want. On the other hand, the informal and friendly nature of the instructions will encourage more people to try them, and this is a good thing. I have not really gone through the recipes in the last 2 chapters on cookies or sweets. The recipe count is rather low - 13 and 16 respectively - but the recipes are the popular ones you will most want to do. The problem here is that the instructions are rather informal. The procedures for Torta D'Alassio (like a Sacher torte that uses the modified creaming method and hazelnuts) and Pasta Frollo (tart dough) are not easy to do correctly, but the recipes are casually tossed off in a couple of brief sentences, in the same space it uses to describe how to do garlic toast. You will also need a hand-held electric mixer; no alternatives are provided. The book suffers from side-bar mania. Brief stories or helpful hints are in small, italicized type in side-bars that are of dark, brown color; they are difficult to read, even if the lighting at your reading table is very good. It has chapters on traditional breads, special breads, little breads, pizza, leftover bread recipes, cookies, sweets.
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Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen
by Franco Galli
Available from Amazon
$2.43
|
|
