Dolci
Italy's Sweets
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- 19,99 €
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- 19,99 €
Description de l’éditeur
A “swoon-worthy” illustrated tour of Italian desserts and treats, from the James Beard Award–nominated author of Opera Lover’s Cookbook (Publishers Weekly).
Join food historian Francine Segan on a lavishly illustrated tour of Italy, with more than one hundred recipes for cookies, cakes, pastries, puddings, frozen confections, and more.
Drawing from all regions of Italy, Dolci collects recipes from grandmas in remote villages as well as hip young bloggers, world-renowned pastry chefs, and small local cafés. Classics like Cannoli and Zuppa Inglese are featured alongside unique regional favorites like Sweet Rosemary and Chocolate Eggplant. Embellished with bits of history and Italian food lore, this cookbook offers new innovations like an “updated” Tiramisù that doesn’t use raw eggs, unexpected frozen delights like Spumone with Homemade Hazelnut Brittle, an award-winning Parmesan Panna Cotta with Pears, and many other irresistible Italian treats.
Rounded out by a chapter on after-dinner drinks, this delectably comprehensive guide offers “a canon of authentic recipes collected from the people who really use them” (The Wall Street Journal).
PUBLISHERS WEEKLY
In this beautifully designed cookbook, veteran cookbook author Segan presents more than 100 recipes for Italian desserts broken down by "Cakes and Sweet Breads," "Pies," "Freezer Desserts," "Spoon Sweets," as well as chapters on "Holiday Traditions" and "Dessert Basics," comprising essential dessert components including pie crusts and pastry cream. The author culled recipes from various regions in Italy, providing cultural notes and crediting chefs, restaurateurs, and historical cookbooks for their origins. Even those with a shelf of Italian cookbooks will delight in the chapter featuring dolci particuloari, a collection of "Weird and Wonderful, Unique and Unusual Desserts," including a sweet spinach pie from Tuscany, packed with a ground almond "spinach" filling; chocolate eggplant from Campania, comprising layers of eggplant with ricotta and chocolate; and angel hair pasta pie from Emilia-Romagna. Traditional dishes, including tiramis , panettone, and cannoli, balance out this substantial title. 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.
