Dolce Italiano
Desserts from the Babbo Kitchen
Seiten
2007
WW Norton & Co (Verlag)
978-0-393-06100-0 (ISBN)
WW Norton & Co (Verlag)
978-0-393-06100-0 (ISBN)
- Lieferbar (Termin unbekannt)
- Versandkostenfrei
- Auch auf Rechnung
- Artikel merken
Scrumptious, easy-to-make Italian desserts from the hand of a master.
“Follow the seasons. Keep the flavors pure and straightforward. Use proper yet simple techniques.” Applying this aesthetic to the Italian tradition, Gina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York’s most coveted reservation since it opened eight years ago with DePalma as pastry chef. From her exciting imagination spring desserts such as Sesame and White Corn Biscotti, Little Grappa Soaked Spongecakes, and Chocolate and Tangerine Semifreddo. Recipes for classics like Cassata alla Siciliana join new interpretations of traditional desserts such as White Peach and Prosecco Gelatina. More than just a cookbook, Dolce Italiano reveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian desserts. Mario Batali has called Dolce Italiano “pure inspiration.”
“Follow the seasons. Keep the flavors pure and straightforward. Use proper yet simple techniques.” Applying this aesthetic to the Italian tradition, Gina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York’s most coveted reservation since it opened eight years ago with DePalma as pastry chef. From her exciting imagination spring desserts such as Sesame and White Corn Biscotti, Little Grappa Soaked Spongecakes, and Chocolate and Tangerine Semifreddo. Recipes for classics like Cassata alla Siciliana join new interpretations of traditional desserts such as White Peach and Prosecco Gelatina. More than just a cookbook, Dolce Italiano reveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian desserts. Mario Batali has called Dolce Italiano “pure inspiration.”
Gina DePalma (1966—2015) was the acclaimed pastry chef at Babbo in Greenwich Village. In 2008, Bon Appétit magazine named her best pastry chef of the year. She lived in New York City. Mario Batali is a chef, restaurateur, and award-winning author. In addition he is a former star of Food Network's Molto Mario and Iron Chef America programs. Batali currently co-owns and operates restaurants in New York, Los Angeles, Las Vegas, and Singapore.
| Erscheint lt. Verlag | 16.11.2007 |
|---|---|
| Vorwort | Mario Batali |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 216 x 262 mm |
| Gewicht | 1048 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-393-06100-0 / 0393061000 |
| ISBN-13 | 978-0-393-06100-0 / 9780393061000 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
ein Jahr in meiner italienischen Küche
Buch | Hardcover (2025)
ZS - ein Verlag der Edel Verlagsgruppe
CHF 44,90
die Rezeptgeheimnisse der Großmütter
Buch | Hardcover (2025)
Südwest (Verlag)
CHF 36,90
