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Title: Good Italian Reference Cookbook
Review: I found this at the local Costco several years ago when I was just starting to bake artisan breads. All of the Rustic bread recipes call for too much yeast and too short a fermentation, but that is easily modified, where it says 2 1/2 teaspoons yeast substitute 1/4 or 1/2 t and add to the fermentation time. Having said that the Biga based breads are some of the most popular in the house. The pizza and foccacia recipes are excellent and work well. The tart recipes are wonderful and are my baseline recipes. There is also a florentine onion (onion and pea actually) soup that is a wonderful soup and one we make routinely.Generally the Rustic breads are good if you practice slow fermentation practices, this was written in the mid 80's before slow fermentation became popular. This is one of the 3 bread books I use routinely along with Daniel Leaders bread alone and the apprenctice baker
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