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Dolce Italiano: Desserts from the Babbo Kitchen
 
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Dolce Italiano: Desserts from the Babbo Kitchen (Hardcover)

~ (Author), (Foreword)
4.4 out of 5 stars  See all reviews (19 customer reviews)

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Dolce Italiano: Desserts from the Babbo Kitchen + The Babbo Cookbook + Italian Grill
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Editorial Reviews

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



From Publishers Weekly

Starred Review. DePalma, pastry chef at upscale Italian restaurant Babbo in New York City (owner Mario Batali contributes a foreword), approaches Italian-American desserts from three directions: traditional Italian (Polenta Cookies from the Veneto); Italian-American, learned at the elbow of her Calabrese grandmother (in a charming introduction, DePalma recalls how her grandmother used to visit her family in Virginia, stepping off the plane from New York bearing hunks of cheese, cans of olive oil and DePalma's favorite taralli); and what are best described as American-Italian. The latter are true hybrid desserts, such as a crustless Yogurt Cheesecake with Pine Nut Brittle, which combines mascarpone and the Greek-style yogurt now widely available in U.S. grocery stores. This concoction has probably never appeared on any menu in Italy, but it successfully marries ingredients and techniques from both places, without losing sight of the genuine quality that is the hallmark of Italian food. DePalma's tone is genuine, too, whether she's recalling how she woke up in the middle of the night in her Brooklyn apartment to obsess over a lemon tart or patiently explaining why real balsamic vinegar is costly, but worth it. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

  • Hardcover: 384 pages
  • Publisher: W.W. Norton & Co.; illustrated edition edition (October 8, 2007)
  • Language: English
  • ISBN-10: 0393061000
  • ISBN-13: 978-0393061000
  • Product Dimensions: 10.2 x 8.3 x 1.1 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon.com Sales Rank: #31,401 in Books (See Bestsellers in Books)

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    #38 in  Books > Cooking, Food & Wine > Regional & International > European > Italian

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Customer Reviews

19 Reviews
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Average Customer Review
4.4 out of 5 stars (19 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
32 of 35 people found the following review helpful:
5.0 out of 5 stars Italy Without Leaving Your Kitchen, October 8, 2007
Last week I got a copy of Dolce Italiano for my birthday. Now you have to know a few things, I love reading cookbooks. I also love cooking from cookbooks, but rare is the book that provides excellent reading material, excellent insight, and excellent recipes. For example, I love the recipes in Ina Gartens' Barefoot Contessa series, but I can read one of her cookbooks in a sitting.

Not true, for Dolce Italiano, Desserts from the Babbo Kitchen. Gina DePalma has crammed so much incredible information, and heartfelt stories into her book, that I've been reading it for five days now and still have several more nights of enjoyment left to look forward too (not to mention months of recipes to try). From the introduction which gives you insight into Gina's background, to the ten Italian ingredients you must know (which section, by the way, I still haven't finished digesting), even if every recipe was a dud, you'd still have gotten your money's worth in entertainment and reference.

Now, in all honesty, I've only made one recipe, the Fresh Fig Tart, (well two if you count the crust and actual tart as two separate recipes), but man is that good, and easy - so I highly doubt there will be any duds in this book.

Tarts (and pies) have always intimidated me, but this crust came together so easily in the food processor. Then rolling it out, well, once I got over my fear of flouring the surface (I put a scant amount down the first time), it rolled out great on the second try. I followed Gina's advice and carpet-rolled it over my rolling pin to transfer it to the tart pan, simple. Also, throughout the book Gina gives practical advice on other things too. So like she suggested, I saved the leftover crust from trimming the excess, wrapped it and put it in the freezer. Gina notes that after you make two tarts, you'll have enough of these left over scraps to do a third (that's good advice as far as I'm concerned). She also gives advice on ingredients, how to choose, and where to buy some of the more obscure items (though there aren't too many of these, things like "00" flour and almond flour, maybe).

The book covers, cookies, cakes, spoon desserts, tarts, ice creams, sorbets and semifreddos, fried desserts, fruit and more (personally, my husband can't wait to try the fried dough as he's been searching for something close to his grandma's lost recipe for years now - we're hopeful) all as authentically Italian as I've ever seen on this side of the Atlantic. Next up though will be the lemony semolina cookies.

So basically, if you love desserts, you need this book. If you love all things Italian you need this book. Or even if you're like me, where dessert has been a second thought to your meal planning (I'm queen of cookies and washday cobblers), you really need this book.

Enjoy!
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17 of 18 people found the following review helpful:
3.0 out of 5 stars It's OK, March 29, 2008
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.
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20 of 22 people found the following review helpful:
5.0 out of 5 stars Close your eyes ------- no, they're too beautiful!, October 8, 2007
The desserts in this book are just incredible; if you close your eyes, you will think you are eating in Italy, but then you will be missing the gorgeous photos in this book.

My little group of friends and I have already made, and eaten, the hazelnut cookies (devoured), the biscotti, and the fig tart! Go, buy this book and try the fig tart while they are in season! 'Cuz that's a clue to this book --- fresh ingredients, wonderfully prepared.
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Most Recent Customer Reviews

1.0 out of 5 stars INACCURATE RECIPES. TOTAL WASTE OF MONEY
I am a baking instructor and an avid cookbook collector. I've tried several recipes from this book and they have been a total disappointment. Read more
Published 8 months ago by Sybarite

5.0 out of 5 stars 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! Read more
Published 14 months ago by katinla

5.0 out of 5 stars 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... Read more
Published 19 months ago by Veggiechiliqueen

5.0 out of 5 stars 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. Read more
Published 20 months ago by J. Peterson

5.0 out of 5 stars The BEST Cookies Ever
I have been making a cookie from the recipes in this book each week for the last two months and bringing them to work. Read more
Published 20 months ago by Michael R. Mendyka

5.0 out of 5 stars Totally tops! Love this book!
One of my treasures in my collection. Have passed on some of the recipes to my relatives in Germany and all are raving about them. Read more
Published 21 months ago by Doris E. Reichert

5.0 out of 5 stars Great success w/my kids & Italian mother
I wanted this book for Christmas but had to go out and buy it myself beforehand. I actually made the pandoro for Christmas morning, and it was delicious--great flavor and rich... Read more
Published 22 months ago by Hellobeans

2.0 out of 5 stars Great disappointment!
Having mastered both Panettone and Colomba di Pasqua, but never having made Pandoro, which is my most favourite, I was excited to find a recipe in Dolce Italiano. Read more
Published 22 months ago by Pasticciere

3.0 out of 5 stars Not bad
Not a bad book but, too much reminiscing waffle at the start of every recipe and not enough pictures
Published 23 months ago by Mr. Keith Higginson

5.0 out of 5 stars SQUISITO!
Gina's charm and wit entertain, as one reads his or her way through this delightful book! The photos need to be framed! The recipes are to die for.... Read more
Published 23 months ago by NickiCarm

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