Desserts from the Babbo Kitchen
W. W. Norton & Company, Hardcover, 9780393061000, 302pp.
Publication Date: October 17, 2007
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.