The Italian Baker is a comprehensive guide to artisanal Italian baking, covering everything from breadsticks to focaccia, tarts, cakes, and pastries.

With over 20 years of research and testing, this book provides authentic recipes for regional specialties from all corners of Italy, including golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds. The book includes four-color photography throughout, new recipes, ingredients, and equipment sections, source guides, and weights for accurate measurements.

Whether you're a seasoned baker or just starting out, The Italian Baker is the ultimate resource for anyone looking to create authentic Italian baked goods at home.

With its comprehensive coverage and rigorous testing, this book is a must-have for any serious baker.