Synopses & Reviews
Join Francine Segan on a virtual tour of Italy with more than 125 recipes for cookies, cakes, pastries, frozen confections, and more. Favorites such as Cannoli and Zuppa Inglese are featured along with unusual regional specialties such as Licorice Granita and Chocolate Eggplant. In addition to beloved classics and traditional holiday fare, readers will find contemporary sweets enjoyed by Italians todayand#8212;including a light and luscious and#8220;updatedand#8221; Tiramisand#249; that does not use raw eggs. Segan brings each recipe to life, introducing the countless cooks from whom she learned them: Italian grandmothers and young foodies, pastry chefs and bakery owners, food writers and internationally renowned sweets manufacturers. A chapter on after-dinner drinks rounds out this ultimate, comprehensive guide.
Praise for Dolci:
and#8220;Italian home cooks seem to have a savant-like talent for elevating humble staples such as fresh fruit, nuts and cocoa to elegant heights. Their gift: knowing when an ingredient is at its peak and being unafraid to let its singular virtues shine. Evidence of that talent is on every page of Dolci: Italyand#8217;s Sweets, a new cookbook by food historian Francine Segan that brings together a canon of authentic recipes collected from the people who really use themand#8221;
and#8212;The Wall Street Journal
and#8220;Full-page color photos and an elegant design make this a great contender for a gift book. A swoon-worthy title for those with a sweet tooth and open to expanding their dessert repertoire.and#8221;
"Funny. Bold. Beautiful. Full of life and full of flavor. From the Blood Orange Bellini to the Mint Love Letters (irreverent ravioli) and Barbecued Skirt Steak with Endive, this book is pure Mario. Great food, great snapshots (they exude the restaurant hustle-bustle), and Joe's great wine notes take you right to the heart of the Babbo experience." Rick Bayless
"Babbo is revelatory the freshest ingredients , simply or elaborately prepared, combine into nothing short of a celebration. If food could rule the world, Mario Batali would be Emperor. In fact, he is. Or should be." Michael Stipe
"Every time I go to New York, I see Mario at the [Union Square] farmers' market. It is his attention to fresh, seasonal ingredients that makes these dishes so irresistible." Alice Waters
"Historically, when we adapt an ethnic cuisine to our own uses we start with the most ordinary and work our way up, frequently making a mess along the way. In our lifelong search for the genuine we need a guidebook to get close to the pinnacle and, in the case of Italian cuisine, it has been delivered in the shape of Mario Batali's Babbo Cookbook, which is a new standard of excellence. Babbo is my favorite American restaurant and this book allows me to bring its grace to my home kitchen." Jim Harrison
In the growing Mario Batali restaurant empire, Babbo remains the jewel in the crown and one of the hottest reservations in town. Here, in a tastefully appointed
town-house in New York City's West Village, a devoted following packs the house to delight in such creations as Duck Tongue Salad, Saffron Panna Cotta, and
Pasta Dusted with Fennel Pollen.
In The Babbo Cookbook, Mario re-creates the Babbo experience. In addition to the abundant recipes, he offers special seasonal menus and sidebars that
illuminate the small details that set Babbo apart, from the way they prime the wine glasses to the fresh, local ingredients that are the basis of the restaurant's
Designed by the same team that created the look for all of Mario's restaurants, and alive with Mario's own warm and friendly spirit, The Babbo Cookbook is the
next best thing to dining at Babbo and no reservation is required.
In this cookbook named after his famous restaurant, chef Mario Batali--who stars in the Food Network's "Molto Mario"--re-creates the Babbo experience with abundant recipes, special seasonal menus, and sidebars that illuminate the small details that have set Babbo apart. 150 color photos.
About the Author
MARIO BATALI is known to viewers of Food Network coast to coast as the host of Molto Mario and Mario Eats Italy, his influential cooking shows exploring the regional cuisines of Italy. He co-owns and operates three enormously popular New York restaurants, Babbo, Esca, and Lupa, as well as Italian Wine Merchants, a store devoted exclusively to the wines of Italy. Mario is the author of two previous books, Mario Batali Simple Italian Food and Mario Batali Holiday Food. He lives in New York City with his wife, Susi, and two sons.