Italian Cookbooks
Best Italian “haute” cookbook on the market?
I really appreciate the current trend of simple and fresh cooking. But… I’m looking for something on the more complicated side in Italian cuisine. Books abound on French or French inspired haute cuisine. but not so much for Italian. Any ideas/authors?
Williams Sonoma has the BEST line of cook books around. They have several specific to Italian Cooking.
Williams-Sonoma Essentials of Italian Cooking
From our acclaimed Essentials cookbook series, this volume will become your complete guide to Italian cooking. Learn the age-old secrets of Italian cooks for creating simple, flavorful meals prepared with the highest-quality, freshest ingredients. The more than 130 recipes cover classic Italian dishes from every region and for every course: mouthwatering antipasti; satisfying primi, secondi and contorni; and sweet dolci. A wealth of information immerses you in the Italian kitchen, including a pasta primer, sample regional menus, Italian culinary principles, wine pairing tips and a thorough glossary. More than 250 color photographs bring the foods and traditions of Italy to vivid life. Hardcover, 288 pages.
Italian Cookbooks
I am looking for a recipe for “Biga” bread. It is an Italian peasant bread made with a quick “starter”.
I lost my original copy that I copied from a friends bread cookbook. I can’t remember the title of the book. This bread has a hard crust with soft center. The starter was flour, yeast, and water and had to sit for about 12 hours and then was ready to use. I don’t remember much else other than this was really a great bread recipe.
Here is the recipe for the starter and the bread.
INGREDIENTS
1/8 teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
1/3 cup warm water
1 cup bread flour
1/2 teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
2/3 cup warm water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt
DIRECTIONS
To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours. At least 45 minutes before baking put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake loaves 30 minutes, or until pale golden. Cool loaves on a wire rack.
MamaMia! “Zuppa Inglese”- The Best Italian Dessert- (Tastes a little like Inglish Pudding)