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Dolce Italiano: Desserts from the Babbo Kitchen Hardcover – October 8, 2007
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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 authors devotion to her subject, can do no better than to explore Dolce Italiano. --Arthur Boehm
From Publishers Weekly
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Top Customer Reviews
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.Read more ›
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.
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 cookies, chestnut brownies, and several biscottis (almond, orange and anise, mosaic, polenta and sesame). Many are light and refreshing rather than the heavy, dense, cloyingly sweet desserts that Americans prefer, and the presence of polenta gives baked goods a rather toothsome crunch that will be unfamiliar to American palates.
Cakes include several gems, including grappa-soaked mini sponge cakes, citrus-glazed polenta cake, chestnut spice cake with mascarpone cream, almond and raisin cake, chocolate and walnut torte from Capri, zucchini-olive oil cake with lemon crunch glaze, yogurt cheesecake with pine nut brittle, obsessive ricotta cheesecake filled with candied orange and lemon rind, and Venetian apple cake rich with honey, spices, and polenta.Read more ›
Most Recent Customer Reviews
A wish list gift, that seems to have satisfied the person I gifted it to.Published 11 months ago by debz
Results are terrific. Have enjoyed everything that we have tried. Unusual recipes which are easy to prepare. Pictures are quite attractive as well.Published on January 30, 2014 by Bridgeexpert
My problem with this book is that I just don't believe the recipes were tested enough - or, these are not her actual recipes from Babbo. Read morePublished on January 16, 2014 by mtlaw
I stumbled across Gina's recipe for pastiera (an Italian Easter dessert pie made with ricotta, orange peel and grain) some years ago online. Read morePublished on April 4, 2013 by Amazon Customer
My #1 grandson wants to be a chef...not an ordinary chef, but a sweet table chef. Butter and sugar required!Published on January 10, 2013 by Joyce Stacy Proce
This is the 2nd copy of this wonderful book I purchased(the 1st one I gave away because I liked it so much and had a great baker in mind, and it was greatly , deeply, appreciated). Read morePublished on May 4, 2012 by Jemma C. Gabriel