Now available in paperback, the acclaimed Il Fornaio Baking Book celebrates the Italian culinary legacy of both staunch traditionalism and irrepressible innovation. Over 70 classic and inventive recipes from the kitchens of Il Fornaio's renowned bakeries, restaurants, and cafes are interwoven with author Franco Galli's heart-warming family memories and fascinating pieces of lore. Find traditional and specialty breads, pizza, focaccia, and other savory dishes as well as a temptingly sweet selection of biscotti, cakes, and ...
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Now available in paperback, the acclaimed Il Fornaio Baking Book celebrates the Italian culinary legacy of both staunch traditionalism and irrepressible innovation. Over 70 classic and inventive recipes from the kitchens of Il Fornaio's renowned bakeries, restaurants, and cafes are interwoven with author Franco Galli's heart-warming family memories and fascinating pieces of lore. Find traditional and specialty breads, pizza, focaccia, and other savory dishes as well as a temptingly sweet selection of biscotti, cakes, and tarts--all with easy-to-follow recipes. Generously illustrated with hand-toned photographs, this great book--at a great new value--is perfect for anyone with a passion for baking.Franco Galli started his career as a baker's apprentice in northern Italy at the age of ten. He came to the United States in 1979, where he developed menus for several well-known California restaurants before joining San Francisco-based Il Fornaio America in 1987.
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Seller's Description:
Fair. This copy has clearly been enjoyed-expect noticeable shelf wear and some minor creases to the cover. Binding is strong and all pages are legible. May contain previous library markings or stamps.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Near Very Good. No Jacket. 8vo-over 7¾"-9¾" tall. 192 pp First printing thus. Remainder mark on the lower page edges. Light scuffing to the corners of the covers. The binding is tight and square, and the text is clean.
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Seller's Description:
Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
I have had this book a long time (mine is the 1993 edition), and since then Il Fornaio has grown from being a single restaurant to an industry leader, with multiple restaurants, books, courses, and other products extolling their expertise in Authentic Italian.
This is a very good book, with a nice range of recipes. There are a few illustrations and pictures, but they are only there as part of the stylistic layout of the book, and don't really offer much help to the baker.
I have tried a lot of these breads, and I am not really fond of them, mainly because of texture, a very important factor for me. They only uses one biga (starter dough), which works well - the bread is very light, airy, translucent with good bubble formation; but it is really soft to my palate, and not enough of a chew - like I said, texture is important to me. As all the crumb is the same, I don't really return to these bread recipes (although I must say it makes an excellent focaccia). (Again, for bread I must refer you to ?Flatbreads - a Baker's Atlas?, my definitive book for all breads).
What stands out in the Il Fornaio Backing Book is pizza, and all the tasty treats in the sweet section - the biscotti, tiramisu, cakes and tarts are delicious, and so I return to this book, over and over, happily using those recipes.
Those alone make this book worth your time, and worth my recommendation.
