This item is Non-Returnable.
- ISBN-13: 9780393061000
- ISBN-10: 0393061000
- Publisher: W. W. Norton & Company
- Publish Date: October 2007
- Page Count: 302
- Dimensions: 10.18 x 8.42 x 1.24 inches
- Shipping Weight: 2.3 pounds
La dolce vita
Italian desserts? What comes to mindgelato, tiramisu? OK, but they don't conjure up the extravagances of French or Austrian pastry or the vertical, spun-sugar-crested creations of some of our top chefs. They're not meant to; Italians view the sweet finale in a very different waya perfectly ripe piece of fruit, biscotti with a glass of dessert wine, quietly elegant crostate (fruit tarts), cakes without gobs of frosting, a silky panna cotta or an icy semifreddo. The Italian sweet tooth hasn't been extracted; it's just satisfied with the simple and the seasonal, with desserts that feature the texture and taste of the best local ingredients.
No one makes this clearer than Gina DePalma, pastry chef at Babbo, Mario Batali's renowned New York restaurant. Dolce Italiano: Desserts from the Babbo Kitchen is extraordinary, a fabulous cookbook and a fabulous read. Gina is not only a self-described "dessert-obsessed insomniac," she's a wonderful writer who can inspire and delight with her passion for all things Italiantake the time to read her introduction, short essays and header notes; you'll be well rewarded. More than 135 recipes are divided into nine chapters that cover dolce from tender Almond Fingers, rich Ricotta Pound Cake and Chocolate and Polenta Tart to Creamy Lemon Sorbet and Spiced Blood Orange Marmalade. Mangia bene!