- Hardcover: 384 pages
- Publisher: WW Norton (Oct. 30 2007)
- Language: English
- ISBN-10: 9780393061000
- ISBN-13: 978-0393061000
- ASIN: 0393061000
- Product Dimensions: 21.6 x 3 x 26.2 cm
- Shipping Weight: 1 Kg
- Average Customer Review: 2 customer reviews
- Amazon Bestsellers Rank: #383,842 in Books (See Top 100 in Books)
Dolce Italiano: Desserts From The Babbo Kitchen Hardcover – Oct 30 2007
Customers who viewed this item also viewed
Customers who bought this item also bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your mobile phone number.
From Publishers Weekly
Starred Review. DePalma, pastry chef at upscale Italian restaurant Babbo in New York City (owner Mario Batali contributes a foreword), approaches Italian-American desserts from three directions: traditional Italian (Polenta Cookies from the Veneto); Italian-American, learned at the elbow of her Calabrese grandmother (in a charming introduction, DePalma recalls how her grandmother used to visit her family in Virginia, stepping off the plane from New York bearing hunks of cheese, cans of olive oil and DePalma's favorite taralli); and what are best described as American-Italian. The latter are true hybrid desserts, such as a crustless Yogurt Cheesecake with Pine Nut Brittle, which combines mascarpone and the Greek-style yogurt now widely available in U.S. grocery stores. This concoction has probably never appeared on any menu in Italy, but it successfully marries ingredients and techniques from both places, without losing sight of the genuine quality that is the hallmark of Italian food. DePalma's tone is genuine, too, whether she's recalling how she woke up in the middle of the night in her Brooklyn apartment to obsess over a lemon tart or patiently explaining why real balsamic vinegar is costly, but worth it. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
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.
Showing 1-2 of 2 reviews
There was a problem filtering reviews right now. Please try again later.
Most helpful customer reviews on Amazon.com