“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.”
General
Imprint: |
W W Norton & Co Inc
|
Country of origin: |
United States |
Release date: |
November 2007 |
Firstpublished: |
October 2007 |
Authors: |
Gina Depalma
|
Foreword by: |
Mario Batali
|
Dimensions: |
262 x 216 x 30mm (L x W x T) |
Format: |
Hardcover
|
Pages: |
384 |
ISBN-13: |
978-0-393-06100-0 |
Categories: |
Books >
Sport & Leisure >
General
|
LSN: |
0-393-06100-0 |
Barcode: |
9780393061000 |
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