Dolce Italiano: Desserts from the Babbo Kitchen

Dolce Italiano: Desserts from the Babbo Kitchen


By (author) Gina Depalma, Foreword by Mario Batali

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  • Publisher: WW Norton & Co
  • Format: Hardback | 384 pages
  • Dimensions: 211mm x 259mm x 28mm | 1,043g
  • Publication date: 16 November 2007
  • Publication City/Country: New York
  • ISBN 10: 0393061000
  • ISBN 13: 9780393061000
  • Illustrations note: 2-colour throughout, 32 pages of colour photographs, 1 map
  • Sales rank: 182,742

Product description

Gina DePalma, the pastry chef at Babbo, New York's most famous Italian restaurant, has created a cookbook of the most scrumptious and easy-to-make desserts."Follow the seasons. Keep the flavours pure and straightforward. Use proper yet simple techniques." Applying this aesthetic to the Italian tradition, from her 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 readers need to know to make Italian desserts, along with wine to accompany the recipes. Never before have cooks been given such a chance to experience the full variety and subtlety of Italian desserts.

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Author information

GINA DEPALMA has been nominated for the James Beard Outstanding Pastry Chef Award.