Dolci Italy S Sweets

Author: Francine Segan
Editor: ABRAMS
ISBN: 1613121881
Size: 13,69 MB
Format: PDF, Docs
Read: 947

A “swoon-worthy” illustrated tour of Italian desserts and treats, from the James Beard Award–nominated author of Opera Lover’s Cookbook (Publishers Weekly). Join food historian Francine Segan on a lavishly illustrated tour of Italy, with more than one hundred recipes for cookies, cakes, pastries, puddings, frozen confections, and more. Drawing from all regions of Italy, Dolci collects recipes from grandmas in remote villages as well as hip young bloggers, world-renowned pastry chefs, and small local cafés. Classics like Cannoli and Zuppa Inglese are featured alongside unique regional favorites like Sweet Rosemary and Chocolate Eggplant. Embellished with bits of history and Italian food lore, this cookbook offers new innovations like an “updated” Tiramisù that doesn’t use raw eggs, unexpected frozen delights like Spumone with Homemade Hazelnut Brittle, an award-winning Parmesan Panna Cotta with Pears, and many other irresistible Italian treats. Rounded out by a chapter on after-dinner drinks, this delectably comprehensive guide offers “a canon of authentic recipes collected from the people who really use them” (The Wall Street Journal).

Dolci Italy S Sweets

Author: Francine Segan
Editor: Stewart, Tabori & Chang
ISBN: 9781584798989
Size: 10,18 MB
Format: PDF, Mobi
Read: 956

Join Francine Segan on a virtual tour of Italy with more than 125 recipes for cookies, cakes, pastries, frozen confections, and more. Favorites such as Cannoli and Zuppa Inglese are featured along with unusual regional specialties such as Licorice Granita and Chocolate Eggplant. In addition to beloved classics and traditional holiday fare, readers will find contemporary sweets enjoyed by Italians today—including a light and luscious “updated” Tiramisù that does not use raw eggs. Segan brings each recipe to life, introducing the countless cooks from whom she learned them: Italian grandmothers and young foodies, pastry chefs and bakery owners, food writers and internationally renowned sweets manufacturers. A chapter on after-dinner drinks rounds out this ultimate, comprehensive guide. Praise for Dolci: “Italian home cooks seem to have a savant-like talent for elevating humble staples such as fresh fruit, nuts and cocoa to elegant heights. Their gift: knowing when an ingredient is at its peak and being unafraid to let its singular virtues shine. Evidence of that talent is on every page of Dolci: Italy’s Sweets, a new cookbook by food historian Francine Segan that brings together a canon of authentic recipes collected from the people who really use them” —The Wall Street Journal “Full-page color photos and an elegant design make this a great contender for a gift book. A swoon-worthy title for those with a sweet tooth and open to expanding their dessert repertoire.” —Publishers Weekly

Southern Italian Desserts

Author: Rosetta Costantino
ISBN: 1607744023
Size: 11,52 MB
Format: PDF, ePub
Read: 993

Presents a collection of seventy-five recipes for desserts organized by five regions of southern Italy, with a short history of Italian dessert cooking and advice on ingredients and cooking equipment.

Sweet Sicily

Author: Victoria Granof
Editor: William Morrow Cookbooks
ISBN: 9780060393236
Size: 20,58 MB
Format: PDF, ePub, Mobi
Read: 972

There's nothing subtle about Sicily. From the towering cake known as the Triumph of Gluttony to the pert cherry-topped pastries called Virgin's Breasts to puckery, palate-tingling ices made from the island's luscious lemons and tangerines, Sicily is known for its audacious -- and delicious -- desserts. Pastry chef and food stylist Victoria Granof has traveled throughout Sicily learning sweet secrets and local lore from the island's pastry chefs and home bakers, and the result is Sweet Sicily, a lushly photographed exploration of authentic Sicilian pastry-making. For more than two thousand years, Sicily has been coveted for its fertile land and unique location in the Mediterranean. The Greeks, Romans, Normans, Austrians, French, Bourbons, and Saracens have all landed on its shores, and in turn left their imprints on its food. Granof's magical tour takes us to Modica, where Franco and Pierpaolo Ruta of the Antica Dolceria Bonajuto create chocolate pastries using a five-hundred-year-old recipe that originated with the island's Bourbon conquerors, and to the Baroque town of Noto, where master pastry chef Corrado uses jasmine blossoms planted by Saracens more than a thousand years ago to flavor his jasmine gelato. Granof goes on a quest to find the most authentic ingredients and recipes, including delectable homemade ricotta made from the milk of sheep that graze on fragrant herbs and pistachios that grow in the shadow of Mount Etna, the island's still active volcano. In Sicily, every holiday and festival has its proper sweet accompaniment: marzipan lambs at Easter, honeyed pastry fritters at Christmas, crunchy, clove-scented cookies called "bones of the dead" for All Soul's Day. Granof explores these customs and festivals, gathering heirloom recipes, along with local anecdotes and advice. In addition to sweets that are already familiar to Americans, such as cannoli, cassata, and lemon ice, she introduces us to dozens of delectable pastries, confections, and cookies that are destined to become favorites as well. With a guide to festivals and pastry shops throughout the island, and nearly one hundred recipes formulated for use in American kitchens, Sweet Sicily is an unforgettable exploration of the desserts of the world's most beguiling island.

Pasta Modern

Author: Francine Segan
Editor: ABRAMS
ISBN: 161312550X
Size: 12,19 MB
Format: PDF, Mobi
Read: 728

A palate-pleasing cookbook that “enables us to virtually visit Italy’s 20 regions and savor its pastas” (Booklist). In Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italy’s food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The one hundred distinctive pasta recipes, including many vegan and vegetarian specialties, range from simple and elegant (Gemelli with Caramelized Oranges and Crispy Pancetta) to more complex (Neapolitan Carnevale Lasagna) to cutting-edge (Cappuccino Caper Pasta). Tips and anecdotes culled from Segan’s Italian travels enhance the easy-to-follow directions, and a glossary of more than fifty extraordinary dried pastas showcases shapes to revive any pasta lover’s repertoire. For contemporary, authentic Italian pasta, Pasta Modern is the go-to guide.

Dolce Italiano

Author: Gina DePalma
Editor: W. W. Norton
ISBN: 9780393061000
Size: 19,32 MB
Format: PDF
Read: 421

Create scrumptious, easy-to-make Italian desserts at home. Recipes include cassata alla Siciliana, white corn biscotti, little grappa-soaked spongecakes, and chocolate and tangerine semifreddo.

Dolci Toscani

Author: Anne Bianchi
Editor: Ecco
ISBN: 9780880015875
Size: 20,50 MB
Format: PDF, ePub
Read: 465

Critically acclaimed cookbook author Anne Bianchi teams up with her Tuscan cooking school partner, Sandra Lotti, for an enticing book of recipes from Italy's most creative gastronomic region. Desserts are the feature attraction, with tempting Tuscan specialities such as Fig Crepes, Chestnut Timbale, Pear Fritters with Rum Cream, and Apple and Frangipane Pie. Bianchi and Lotti reveal how to recreate the wonderful desserts that you thought could only be found in Italian bakeries or cafes-biscotti, gelati, tiramisu and many other traditional Tuscan treats. Beginning with the basics, the authors offer technical information on tools, sugars, liqueurs, yeast, how to beat egg whites, and how to whip cream. They follow with nine chapters full of mouth-watering recipes for Cookies; Cakes and Tarts, Fruit Desserts and Preserves; Ice Creams and Sorbets; Brittles, Fritters, and Crepes; Custards and Mousses; Sweet Breads; Pies and Pastries; and Traditional Holiday Desserts.To start off each chapter, Lotti, Bianchi, and their Tuscan friends muse over topical subjects in spirited essays that capture the essence of the region. Topics include Thinness, Italian Men and Their Mothers, The Definition of Art, and Carnival in Viareggio.With recipes and stories that indulge and delight, Dolci Toscani is a wonderful addition to any cooking library.

Sweet Italy

Author: Laura Vital
Editor: Createspace Independent Publishing Platform
ISBN: 9781540509055
Size: 16,58 MB
Format: PDF, ePub, Mobi
Read: 758

Bring into your home a piece of Italy at a time with this Italian Dessert Cookbook. Only Great Italian Desserts with the traditional recipes explained both for experts and amateurs. Follow these simple instructions step by step to understand the secret of one of the finest culinary traditions around the world. Have you always wanted to cook Bab� or Panettone or another of the most famous Great Italian Desserts? This Italian Dessert Cookbook will make your day!

The Ultimate Italian Pastries

Author: Virginia Defendorf
Editor: Cool Hand Communications Incorporated
ISBN: 9781567901030
Size: 19,41 MB
Format: PDF, ePub
Read: 389

Offers over 100 recipes for traditional Italian pastries that can be easily prepared by novice bakers or accomplished pastry chefs. Recipes include Torta di Poma e Acquaviate (Brandy Apple Cake), Cucidati Di Natali (Christmas Fig Pastries) and much more.

My Italian Kitchen

Author: Luca Manfé
Editor: ABRAMS
ISBN: 1613126670
Size: 15,25 MB
Format: PDF, ePub
Read: 129

A collection of authentic Italian family recipes from the Season 4 winner of MasterChef! Most of Italian chef Luca Manfe’s early memories, especially of family holidays, revolve around food. Passed down from his nonnas, these recipes reflect the warm, rustic flavors of Friuli, Italy: rich frico, risotto, and savory polenta. Also showcased are the lighter bites that pair perfectly with a glass of wine: crostini with ricotta and honey, or a tramezzini, the Italian version of English high-tea sandwiches. Standout desserts include the tiramisu he made with his mother when he was eight years old and his now-famous basil panna cotta that helped win him the title of MasterChef. “I love to teach,” says Manfe, “I’ll show you the fundamentals of fantastic Italian food, including homemade stock (I swear, it’s easy), pasta from scratch, and more. My Italian Kitchen is packed with the food that I love and that you and your family will love too.”