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Introducing home chefs and professionals to yeast starters, doughs, and techniques used by generations of village bakers in her 1985 groundbreaking cookbook, The Italian Baker, Carol Field has since been considered America's resident expert on artisan baking and Italian regional cuisine. A journalist by trade, Carol fell hard for the food and culture of Italy while traveling on assignment doing research for New West/California magazine. Zeroing in on bread, Carol spent two years travelling through Italian towns and villages, sampling and baking. While working with bakers, she developed an understanding of Italian cultures and an expertise in their flavorful, hearty loaves. Author of four additional cookbooks and numerous magazine contributions since then, Carol Field presents her original recipes for Italian Breadsticks and Rustic Country Bread in the show IN JULIA'S KITCHEN WITH MASTER CHEFS.
 Grissini
Rustic Country Bread
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