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Dolci: Italy's Sweets Hardcover – October 1, 2011
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About the Author
Francine Segan is a food historian and the author of four cookbooks, including The Opera Lover’s Cookbook, a James Beard and IACP award finalist. She is Food and Home editor for bettyconfidential.com. Segan lives in New York City.
Top Customer Reviews
My complaint is that I feel like there are some technical flaws. I've had this book for about a week, and so far I've made the torta di mele as well as the biscotti di meliga. I was surprised that the torta di mele recipe didn't call for any salt (I tasted the batter, and it definitely needed it, so I added a pinch). The type of apples needed wasn't specified (I used Granny Smith, but I think a sweeter apple would have been better). Also, the author says to bake it in an 8-inch round cake pan. This surprised me because I've always seen it baked in a springform pan. It might just be a regional difference, but you do need a cake pan that's fairly deep (at least 2 inches). The apples just won't fit if you use a 1-inch deep cake pan. Also, unless you plan to serve the cake in the pan, I don't understand how you're supposed to flip this cake out of a regular cake pan. The biscotti di meliga recipe also had technical issues. It called for salt, but didn't specify how much (I used a big pinch, and that worked pretty well). Also, I didn't understand how you were supposed to knead that dough, or why. I tried, and all it did was warm the already-softened butter (which made my cookies spread to twice their size in the oven).Read more ›
An added bonus of this book is the added facts, history and anecdotes from the author's travels that go along with each recipe. When I researched Segan more, I found that she is a food historian who lectures across the country on dining through different time periods and cultures. For this book, she collected recipes from the people who really use them - homemakers, chefs, bloggers and even grandmas in villages so remote that they didn't even have Internet!
The recipes are simple and easy to follow, with most ingredients available at major grocery stores in the United States. On page 203 there is an "online source for ingredients" that lists a wide range of sources for all sorts of Italian products, chocolates, cookies and more.
Some of my favorite recipes for fall: Rustic Tuscan Apple Cake (I made this two nights ago and it was a fan favorite in my house), Winter Fruit Salad, Instant Chocolate Cake and Hazelnut Chocolate Kiss Cookies.
The final chapter, "Basics" is ideal for the at home cook who seeks instructions on making dessert sauces, jams and even pie crusts. Although not a tradition in my home, there is also a chapter dedicated to "After Dinner Beverages" if you are looking for coffee liqueur drinks and espresso.
This is a great cookbook to give as a holiday gift. I plan to make some of the desserts from the "holiday chapter" at my own dinner, especially the Pandoro Christmas Tree Cake. Ciao!
The photographs are truly artful and beautiful.
It's obvious that the author's heart and soul are in this book and it's a true labor of love. Can't wait to bake!
Most Recent Customer Reviews
Important regional dessert book. Desserts vary by region and by source. Really enjoying cooking from it.Published 8 days ago by Linda
The book arrived on time and in great shape. In addition to the recipes and wonderful photos, there is also historical info about the various dolci that I find most interesting.Published 6 months ago by Oliver
great book bought it for an old recipe from my childhood and it was spot on!!!Published 7 months ago by Charlie
If you are Italian or Italian-American, you will particularly like this book. It has some of the harder-to-find desserts found in this culture. Read morePublished 18 months ago by Joanne
There are many other Italian dessert books. So what makes this one different?
There are color images of many of the ingredients (but I always want MORE images). Read more
This cookbook covers a lot of ground and it does it in fairly competent style. By this I mean the range of Italian sweets is very large an attempting to cover it all in one book... Read morePublished on January 19, 2014 by bill gonch
Sometimes cookbooks are a mere collection of recipes, Dolci: Italy's Sweets is not. It's to be savored. You pull it down from the bookshelf and read it repeatedly. Read morePublished on December 24, 2013 by Richard Mccoy