Customer Reviews

Great Italian Desserts

5 star:		(10)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(2)

 

 

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.

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.

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!

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.

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.

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....

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.

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.

Nick Malgieri, in my opinion, is the best Pastry and Baking teacher in the U.S.A. today. This well illustrated, easy to understand book, will have you making those delicious pastries and desserts you've bought in the best Italian bakeries. The mysteries unraveled here are Sfogiatelle (Neapolitan flaky pastries in the shape of clams) and Cannoli among many others. How many times have you dissected a pastry, wondering how it was made? Now you can make it at home with the simplest ingredients. A wonderful book to give as a gift. Thanks, Chef Malgieri!

To me, the test of how well you know your craft is how you present it to others. Nick Malgieri certainly knows his craft and loves it as well. He has presented every recipe simply and clearly. This is truly a magnificent must have addition to any baker's library. As I read through this book, I could almost picture him sitting across the table, instructing and giving insight to the regions of his travels. This book is a great presentation. Do leave room for dessert!