|:||Gentl & Hyers|
|Publisher:||W W Norton & Co Inc|
|Publish Date:||Oct 2007|
|Number of Pages:||301|
|Shipping Weight (in pounds):||2.3|
|Product in Inches (L x W x H):||8.5 x 10.5 x 1.25|
Tantalizing yet comforting, sophisticated but simple, DePalma's cookbook bears the same virtues as the Italian sweets it describes. Presenting a wide array of traditional Italian recipes, it includes her own ingenious and mouthwatering updates and alterations and covers many desserts, including cookies, cakes, puddings, ice cream, fruit, specialties, and even savories and cheese selections. Introductory materials offer information about regions within Italy, important Italian ingredients, necessary equipment, and a helpful source list included as an appendix.
Each recipe is introduced with notes and explanations steeped in DePalma's own extensive experience. She is currently pastry chef at Mario Batali's Babbo in New York City and has been nominated for the James Beard Outstanding Pastry Chef Award. Recommended for all public libraries.
-Courtney Greene, DePaul Univ. Lib., Chicago
(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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 Italiano 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 Dolce Italiano pure inspiration.