Dolci!
American Baking with an Italian Accent: A Baking Cookbook
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- US$4.99
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- US$4.99
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AN LA TIMES BEST COOKBOOK OF THE YEAR • A REAL SIMPLE BEST COOKBOOK OF THE YEAR • A TASTING TABLE BEST COOKBOOK OF THE YEAR 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
IACP BOOK AWARD NOMINEE
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, 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 Aperol Spritz Cake, Italian Krispie Treats, Malted Tiramisu, Panettone Bread Pudding, and Mocha Orange Whoopie Pies. 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 comingling 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.
