Every once in a while, along comes a loaf of bread that’s so rustic, so toothsome, so memorable it ruins every other bread experience. Here’s that loaf.
Carol Field is an award-winning journalist who's contributed to Bon Appétit, Food & Wine and Gourmet, and written five cookbooks—In Nonna’s Kitchen, Focaccia, Italy in Small Bites, Celebrating Italy, and The Italian Baker—as well as the novel Mangoes and Quince. She's won two IACP Cookbook Awards and a James Beard Award. She lives in San Francisco yet visits Italy frequently.