Dolci!
American Baking with an Italian Accent: A Baking Cookbook
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- $69.00
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- $69.00
Descripción editorial
An IACP Book Award Nominee * Recipes that capture the flavors of la dolce vita, from Bologna to Brooklyn—Italian and Italian American-ish cakes, cookies, pies, pastries, desserts, tarts, savories, and breads. From the James Beard Award–nominated brains behind one of America’s best bakeries.
An LA Times, Real Simple, and Tasting Table best cookbook of the year
A joyous celebration of Italian, American, and Italian American tastes and traditions, Dolci! is a compendium of molto delizioso baked goods from both sides of the Atlantic.
In almost a hundred recipes for bakers of all skill levels, James Beard–nominated baker Renato Poliafito pays homage to pastries of the Old World and the New—with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies.
Poliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think:
Cookies, Bars, and Treats: Triple-Chocolate Biscotti, Amaretto Caramel Brownies, Mocha Orange Whoopie PiesPies and Cakes: Chocolate Amaro Pecan Pie, Aperol Spritz Cake, Spumoni LoafDesserts: Malted Tiramisu, Panettone Bread Pudding, Strawberry Panna CottaPlus ice creams, cannoli, buns, breads, and much much more
In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini—and for good measure, Italian-inflected cocktails (Amaro Root Beer Float!).
A vibrant commingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, Dolci! hits the sweet spot between Italian and American baking.
PUBLISHERS WEEKLY
James Beard nominee Poliafito (Baked) draws from "that part of me that lives in the in-between," where Italian, Italian American, and American food cultures intersect, in this heartfelt collection. The roughly 100 sweet and savory recipes are sorted into breakfast bakes; cookies, bars, and biscotti; pies, tarts, and crostatas; breads and snacks; cocktails; pastries; cakes; frozen treats; granitas and puddings; and foundational recipes like pasta frolla. Among the standouts are a tri-color almond-enriched spumoni loaf and a dazzling chestnut puree–domed monte bianco. Less successful are the strained attempts to Italianize American classics, including honey-ricotta black and white cookies and tiramisu-inspired Rice Krispie treats. Still, there's much to like in this gorgeously photographed work, including an orange zest-spiked chocolate-filled brioche, a decadent pistachio lemon cake, and enticing savory bakes such as caponata bombas. Poliafito promotes measuring by weight, but also writes his recipes in volumes for those without kitchen scales. This beautifully written paeon to the author's hyphenated background will please home bakers who are up for a challenge.
