Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Great Italian Desserts Hardcover – October 9, 1990


Amazon Price New from Used from
Hardcover
"Please retry"
$48.44 $4.79

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Hardcover: 276 pages
  • Publisher: Little, Brown and Company; 1st edition (October 9, 1990)
  • Language: English
  • ISBN-10: 0316545198
  • ISBN-13: 978-0316545198
  • Product Dimensions: 9.3 x 7.7 x 1.1 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #445,261 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Gelato and pannetone are only the most popular Italian desserts; they keep company here with more than 100 pastries and cakes, cookies and puddings introduced by Malgieri ( Nick Malgieri's Perfect Pastry ), former executive pastry chef of New York City's Windows on the World. Authoritative and personable, Malgieri takes his cue from his grandmother, including the cinchy with the sophisticated. (Malgieri even includes recipes for ricotta and mascarpone, staples of Italian cream pastry fillings and cakes, "since outside American cities with large Italian populations, these may be hard to find.") Chapters cover yeast-risen pastries, fried pastries, pies and pastries made with sweet dough, puff pastries, plain cakes, layer cakes, biscotti and other cookies, "spoon" desserts such as puddings and custards, and frozen confections such as granita and gelato. Surprises abound, as in Sicilian watermelon pudding made with pistachios and chocolate, and Malgieri's anecdotes and nuggets of historical information make good reading to go along with good eating. Illustrations not seen by PW. Author tour; first serial to Cooks, Chocolatier, Food & Wine.
Copyright 1990 Reed Business Information, Inc.

From Library Journal

Malgieri, author of an excellent pastry handbook, Nick Malgieri's Perfect Pastry ( LJ 10/15/89), here explores authentic traditional Italian dessert creations. Many are regional specialties, and many will be unfamiliar to most Americans. Headnotes provide provenance for most recipes, and the procedures are detailed and precise. Malgieri's book does not have the unique charm of Carol Field's The Italian Baker ( LJ 11/15/85), but it includes many more desserts. For most collections.
Copyright 1990 Reed Business Information, Inc.

More About the Author

NICK MALGIERI, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who's Who of Food and Beverage in America, is currently director of the baking program at the Institute of Culinary Education. The author of nine other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick's recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet, and Bon Appetit. He is a contributing editor of Dessert Professional and writes a monthly column for Tribune Media Services. Nick has appeared on national morning shows and local television throughout the United States, as well Food Network and Martha Stewart. Visit him online at www.nickmalgieri.com

Customer Reviews

4.3 out of 5 stars
5 star
12
4 star
1
3 star
1
2 star
0
1 star
2
See all 16 customer reviews
This is truly a magnificent must have addition to any baker's library.
Jeanne DeAngelis
Nick Malgieri is, without a doubt, one of the best dessert chef-teachers in America today.
Anthony J. Iovino
In addition, the book contains almost all the famous recipes, in their true Italian form.
Marco Cagetti

Most Helpful Customer Reviews

23 of 23 people found the following review helpful By Marco Cagetti on June 23, 2003
Format: Hardcover
I think Malgieri is by far the best book on Italian desserts. Probably its main strength is that it explains carefully which ingredients have to be used. I had gone through many failures preparing Italian recipes here in the States, usually because the American products are different (for instance, ricotta cheese or marzipan). Most books do not adjust for that, and simply translate the Italian recipe, or, even worse, they Americanize it (use of vegetable shortening, or cream cheese instead of ricotta, and other horrors). Malgieri, instead, explains carefully what to use. In addition, the book contains almost all the famous recipes, in their true Italian form.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
19 of 20 people found the following review helpful By "kingsransom" on September 7, 2000
Format: Hardcover
Italian cuisine is not usually known for its dessert dishes while other cuisines, such as French, are renowned for desserts. This is a shame because Italian desserts are one of the best kept culinary secrets of the world. Finally, I have found a book that has taken these hidden treasures and put them together in a clear and easy to use format. While the book could be more visibly attractive with more pictures, the recipes are nonetheless excellent, some of the best I have found. Being Italian, I can certify that the author has retained the authenticity of the dishes.
Readers from most countries in the world should be able to find the ingredients required. Most are basic kitchen staples such as butter, flour and sugar.
I recommend this book very highly to pastry and dessert lovers or anyone who wants to try a little culinary adventure.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
14 of 14 people found the following review helpful By Anthony J. Iovino on December 30, 2001
Format: Hardcover
Nick Malgieri is, without a doubt, one of the best dessert chef-teachers in America today. In "Great Italian Desserts" Maligieri adds ethnic passion and the energy of fond memories to his enormous skill, resulting in a magnificient work. Nowhere else have I found such an array of Italian desserts presented with such simplicity. This book is a "must have" for any cook who would like to create an authentic cannoli or discover an array of Italian desserts. The methods presented are straight-forward and presented with a simplicity typical of Malgieri.
Italian desserts are both delicious and artistic. This great contribution would have been even more significant were it better illustrated. With the exception of the book jacket, the work totally lacks color illustrations of these marvelous creations. Though the book is populated with crude preparation sketches, those not familiar with the look of the final products may feel a bit frustrated in bringing these wonderful desserts to life.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 13 people found the following review helpful By A Customer on February 18, 1999
Format: Hardcover
being an essex county, n.j. native (non-italian) now living in north carolina and being a professional baker myself, you can imagine my dismay at the lack of great italian pastries in this region. what a treasure this book is with recipes like hard to find sfogliatelle napoletane. my husband was overjoyed when i came back from a visit with my sister in boston and brought back (on the train i might add) this delicious pastry which is his favorite. you don't have to be italian to appreciate this book. my only disappointment was that i wish it had more pictures (i.e. desaulniers) since i'm not real positive about how some of the cakes should look. regardless, nick malgieri is one of the master pastry chefs in the u.s. graci chef malgieri!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
11 of 11 people found the following review helpful By H. F. Corbin TOP 500 REVIEWERVINE VOICE on January 25, 2004
Format: Hardcover
I do not pretend to know much about Italian desserts, but I have baked enough cheesecakes to know a good one when I bake one. I am basing my evaluation of this cookbook on one recipe alone, the outrageously good crustless Sicilian Ricotta Cheesecake on pages 220-221. You can stir up this light concoction in minutes. You don't need to beat this one, unlike American cheesecakes. It is the easiest cheesecake I've ever made and qualifies for the "quick and easy" category of cooking. The cake is light and airy, almost like a souffle, and probably has fewer calories than the usual ones heavy laden with cream cheese. Your guests can eat this delicious cheesecake without guilt.
There are literally dozens of dessert recipes here in chapters on yeast-risen pastries, fried pastries, puff pastry, cream puff pastry, plain cakes, cakes with fruit, layer cakes, biscotti, ices and frozen desserts, etc.
I have tried many of Mr. Malgieri's dessert recipes from his other cookbooks and have never found one that didn't work. I would therefore try any of these with confidence.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 9 people found the following review helpful By Gregory on November 27, 2001
Format: Hardcover
Everything I have made in this book tastes exactly the way I have had it in Italy, particularly the southern italian cakes and pastries. The only good recipe I have ever found for sfogliatelle ricce, the classic Neapolitan pastry. Be prepared to be impressed....
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 8 people found the following review helpful By A Customer on October 22, 1999
Format: Hardcover
This is the only book i have ever found with a recipe for sfogliatelle napoletane, my favorite pastry. Everything Nick has written is clear and always comes out tasting great. This is a fabulous book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 7 people found the following review helpful By A Customer on January 14, 2003
Format: Hardcover
Enjoyed the desserts when Nick was at World Trade Center, NY. The cookbook helps us recapture the quality without the airfare!!! This is a clear, step-by-step format and produces what it promises. Baking takes more time than does making soup. This book helps make the the use of our time most efficient.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Most Recent Customer Reviews

Search