Dolce Italiano

Desserts from the Babbo Kitchen

By Gina Depalma; Gentl & Hyers (Photographer); Mario Batali (Foreword by)
(W. W. Norton & Company, Hardcover, 9780393061000, 302pp.)

Publication Date: October 2007

List Price: $35.00*
* Individual store prices may vary.
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Description
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.



About the Author
Gina DePalma has been nominated for the James Beard Outstanding Pastry Chef Award. She lives in New York City, and this is her first book.



Bryan Voltaggio is the executive chef and owner of five restaurants, a Top Chef and Top Chef Masters finalist, and a cookbook author.
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