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Dolce Italiano: Desserts from the Babbo Kitchen
by: Gina DePalma

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Binding: Hardcover
Dewey Decimal Number: 641.860945
EAN: 9780393061000
ISBN: 0393061000
Label: W. W. Norton
Manufacturer: W. W. Norton
Number Of Items: 1
Number Of Pages: 384
Publication Date: October 08, 2007
Publisher: W. W. Norton
Sales Rank: 20025
Studio: W. W. Norton

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Editorial Review:

Product Description:
Scrumptious, easy-to-make Italian desserts from the hand of a master.

'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.' 2-color throughout; 32 pages of color photographs; 1 map.

Amazon.com Review:
Gina DePalma is the pastry chef at Manhattan's Babbo, home of Mario Batali's most acclaimed Italian fare. In Dolce Italiano, DePalma offers 90-plus doable recipes for a wide range of traditional and signature Italian sweets, such as Chocolate and Walnut Torte from Capri, Venetian Apple Cake, and Sesame and White Corn Biscotti. DePalma also provides illuminating asides on techniques and ingredients, including information on such 'indispensable' items as honey, ricotta, mascarpone and grappa. Particularly notable chapters explore fried and festival sweets.

DePalma writes passionately about 'dolce,' revealing at one point her obsessive attempt to track down the best ricotta cheesecake. Most readers will share her attraction to the Italian dessert repertoire, which, though it lacks the richness and invention of, say, its French equivalent, appeals through simple good taste. Readers seeking a thorough introduction to Italian dessert making, presented in the context of its bounteous history and the author’s devotion to her subject, can do no better than to explore Dolce Italiano. --Arthur Boehm

Customer Reviews

Average Rating: out of 5 stars

Rating:

- awww yaaaaa
Great book...I now make a few of these desserts weekly at my lil cafe...the pinenut & honey tart WOW!! Obsessive Ricotta Cheesecake YUMMY! and the blueberry Coconut Tart SO GOOD!!
gotta get this one folks...

Rating:

- La dolce vita...
Gina DePalma's Dolce Italiano: Desserts from the Babbo Kitchen collects a treasure trove of desserts and savories from Mario Batali's Babbo restaurant (The Babbo Cookbook) in NYC. There are several forewords, including one by Mario Batali himself and Colum Sheehan, wine director of Babbo. Gina's thorough introduction includes her own earliest memories of her Nonni's kitchen and growing up in a Italian-American family that still revolved around the Italian style of shopping and cooking. She includes a section called Learning Italian that covers various regions, DOP and IGP origins, a recommended reading list, ten Italian ingredients you should know (some will surprise you!), and a brief, effective section on equipment.

The first section is devoted to Italian cookies and includes several almond-based cookies (almond fingers, chocolate kisses, mostaccioli), semolina cookies (lemony semolina cookies), polenta ... Read More

Rating:

- It's OK
I have made quite a few recipes from this book and almost each one needed adjusting in bake time or temperature (or both!). It is not my oven; I never have problems with recipes from other sources. Also, some of the directions are vague; if I were not a seasoned baker I would be in a quandary about a few steps here and there. The end result of almost everything I have made turned out pretty terrific, so I can't complain on that front. I just wish the recipes were better written and better tested. Perhaps next time Ms. DePalma and her editors would be well-advised to employ less editorial interludes and more time spent on instruction in their approach to writing a cookbook.

Rating:

- Unique and modern take on traditional italian desserts
De Palma does a great job creating unique, clever, delicious and easy Italian desserts. Her knowledge and experience are evident in her style descriptions and recipes. I love this cook book and will continue to use it as a reference for years to come.

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