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;
and#160;and#8212;Publishers Weekly
Synopsis
"Follow the seasons. Keep the flavors pure and straightforward. Use proper yet simple techniques." Applying this aesthetic to the Italian tradition, Gina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York's most coveted reservation since it opened eight years ago with DePalma as pastry chef. From her exciting imagination spring desserts such as Sesame and White Corn Biscotti, Little Grappa Soaked Spongecakes, and Chocolate and Tangerine Semifreddo. Recipes for classics like Cassata alla Siciliana join new interpretations of traditional desserts such as White Peach and Prosecco Gelatina. More than just a cookbook, reveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian desserts. Mario Batali has called "pure inspiration."
Synopsis
'Follow the seasons. Keep the flavors pure and straightforward. Use proper yet simple techniques.' Applying this aesthetic to the Italian tradition, Gina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York"s most coveted reservation since it opened eight years ago with DePalma as pastry chef. From her exciting imagination spring desserts such as Sesame and White Corn Biscotti, Little Grappa Soaked Spongecakes, and Chocolate and Tangerine Semifreddo. Recipes for classics like Cassata alla Siciliana join new interpretations of traditional desserts such as White Peach and Prosecco Gelatina. More than just a cookbook, Dolce Italianoreveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian desserts. Mario Batali has called Dolce Italiano'pure inspiration.'
Synopsis
Follow the seasons. Keep the flavors pure and straightforward. Use proper yetsimple techniques.Applying this aesthetic to theItalian tradition, Gina DePalma has created acookbook of the desserts thathave wowed dinersat Babbo, New York's most coveted reservationsince it opened eight years ago with DePalma aspastry chef. From her excitingimaginationspringdesserts such as Sesame and White CornBiscotti, Little Grappa SoakedSpongecakes, andChocolate andTangerine Semifreddo. Recipes for classics like Cassata alla Siciliana join newinterpretations of traditionaldesserts such asWhite Peachand Prosecco Gelatina. More thanjust a cookbook, Dolce Italianoreveals the teningredients you need to know to make Italiandesserts, along with wine pairings to accompanythe recipes. Never before has acookbook given home cooks achance to experience the fullvariety and subtlety of Italian desserts.MarioBatali has calledDolce Italiano pureinspiration.
Synopsis
Scrumptious, easy-to-make Italian desserts from the hand of a master.
About the Author
Gina DePalma has been nominated for the James Beard Outstanding Pastry Chef Award. She lives in New York City, and this is her first book.Mario Batali is a chef, restaurateur, and award-winning author. In addition he is a former star of Food Network's Molto Mario and Iron Chef America programs. Batali currently co-owns and operates restaurants in New York, Los Angeles, Las Vegas, and Singapore.