The Book of Italian Baking

From Pizza to Panettone

Belinda MacDonald

The recipe for success to every meal: Italian cookery!

From pizza and focaccia to dolci and panettone

A delicious cuisine with an eye for artisan techniques

Just about every region in Italy has its own bread, pizza, cookies, dolci… Belinda MacDonald perfected her passion on location during her many culinary trips to what is, in the author’s eyes, the most delectable country.

In The Book of Italian Baking Belinda mainly works with lievito madre – the Italian version of sourdough – and explains why it’s healthy, how it’s made, and how it is used. She writes about the types of flour you can make real Italian pizza with, and what’s so unique about Italian pastry.

With more than 60 recipes, she serves up delicious focaccia, schiacciata, pinsa Romana, grissini, and pizza with different types of dough finished with unique seasonal toppings. With a wide array of authentic dolci and biscotti as dessert, tutti fatti in casa.

210 x 260 mm | 176 pages | 27,250 words full colour illustrations | hardcover all rights available

The passion of Belinda MacDonald for baking combined with her love for the Italian kitchen led to the founding of her coffee bar 'Belinda’s Kitchen' in 2004 and her Italian restaurant 'La Cucina Antica' in 2022, both located on the Belgian coast. She visits Italy on the regular, locally took part in private courses and worked along with experienced chefs.

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