Dolci: Italy's Sweets
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).
1100714851
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
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).
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).
19.99
In Stock
5
1
Dolci: Italy's Sweets
208
Dolci: Italy's Sweets
208
19.99
In Stock
Product Details
| ISBN-13: | 9781613121887 |
|---|---|
| Publisher: | Abrams, Harry N., Inc. |
| Publication date: | 10/21/2011 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 208 |
| Sales rank: | 328,791 |
| File size: | 26 MB |
| Note: | This product may take a few minutes to download. |
| Age Range: | 3 Months to 18 Years |
About the Author
From the B&N Reads Blog
Customer Reviews
Explore More Items
A guide to some of the world’s most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony Bourdain
Anthony Bourdain saw more of the
A hilarious crime thriller by Anthony Bourdain, the New York Times bestselling author of Kitchen Confidential and host of Parts Unknown on CNN.
CIA-trained assassin Henry Denard is looking for the
CIA-trained assassin Henry Denard is looking for the
Un relato provocador y revelador en el que Bourdain explora las dudosas prácticas de los restaurantes y la controvertida industria gastronómica.
Después de que su
Celebrato autore dell’ormai famoso Kitchen Confidential, libro di culto sulle cucine dei più grandi ristoranti di New York, Anthony Bourdain si dà al viaggio, interpretandolo
Fresh cherry cake, Plum bread, Baked Somerset Brie, Honey buns, Scottish oatcakes, Boxty pancakes … you don't get better than a traditional British bake. Join Paul Hollywood for a personal tour
Bake it Better: Classic Cakes includes everything you need to know about baking delicious and beautiful cakes.
Whether you are new to baking and looking for simple, easy recipes or a more confident
This cookbook from the passionate baker is “a pleasure to read . . . an unpretentious, cheery collection designed to ‘convert fear-filled nonbakers to
Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start.
Before stunning the world
Before stunning the world
The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian).
Baking with whole-grain
Baking with whole-grain
Bring the bold and beloved flavors of Italy into your kitchen with this enticing collection of authentic dishes made modern. Domenica Marchetti is back with her stellar Italian cooking and more great
Bake it Better: Sweet Breads includes everything you need to know about baking delicious sweet bread.
Whether you are new to baking and looking for simple, easy recipes or a more confident baker
A cookbook for lemon lovers with more than seventy “mouthwateringly irresistible” dessert recipes (Publishers Weekly).
Lemon sweets are the divas of desserts. Assertive and bold, lemons
Lemon sweets are the divas of desserts. Assertive and bold, lemons
BUON APPETITO: A Taste of Italy from Canal House Cooking is a collection of our favorite Italian-inspired recipes, the ones we cook for ourselves, our friends, and our families all throughout the
From peak-season tomatoes to pastas and pizzas, recipes from the heart of Italy guaranteed to please the body and the soul.
From the editors of America’s favorite culinary magazine,
From the editors of America’s favorite culinary magazine,
Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented