Dolci: Italy's Sweets
Okt 2011 · ABRAMS
4.3star
Maoni 6report
Kitabu pepe
208
Kurasa
reportUkadiriaji na maoni hayajahakikishwa Pata Maelezo Zaidi
Kuhusu kitabu pepe hiki
A “swoon-worthy” illustrated tour of Italian desserts and treats, from the James Beard Award–nominated author of Opera Lover’s Cookbook (Publishers Weekly).
Join food historian Francine Segan on a lavishly illustrated tour of Italy, with more than one hundred recipes for cookies, cakes, pastries, puddings, frozen confections, and more.
Drawing from all regions of Italy, Dolci collects recipes from grandmas in remote villages as well as hip young bloggers, world-renowned pastry chefs, and small local cafés. Classics like Cannoli and Zuppa Inglese are featured alongside unique regional favorites like Sweet Rosemary and Chocolate Eggplant. Embellished with bits of history and Italian food lore, this cookbook offers new innovations like an “updated” Tiramisù that doesn’t use raw eggs, unexpected frozen delights like Spumone with Homemade Hazelnut Brittle, an award-winning Parmesan Panna Cotta with Pears, and many other irresistible Italian treats.
Rounded out by a chapter on after-dinner drinks, this delectably comprehensive guide offers “a canon of authentic recipes collected from the people who really use them” (The Wall Street Journal).
Join food historian Francine Segan on a lavishly illustrated tour of Italy, with more than one hundred recipes for cookies, cakes, pastries, puddings, frozen confections, and more.
Drawing from all regions of Italy, Dolci collects recipes from grandmas in remote villages as well as hip young bloggers, world-renowned pastry chefs, and small local cafés. Classics like Cannoli and Zuppa Inglese are featured alongside unique regional favorites like Sweet Rosemary and Chocolate Eggplant. Embellished with bits of history and Italian food lore, this cookbook offers new innovations like an “updated” Tiramisù that doesn’t use raw eggs, unexpected frozen delights like Spumone with Homemade Hazelnut Brittle, an award-winning Parmesan Panna Cotta with Pears, and many other irresistible Italian treats.
Rounded out by a chapter on after-dinner drinks, this delectably comprehensive guide offers “a canon of authentic recipes collected from the people who really use them” (The Wall Street Journal).
Ukadiriaji na maoni
4.3
Maoni 6
Kuhusu mwandishi
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 the food and home editor for Betty Confidential. Segan lives in New York City.
Kadiria kitabu pepe hiki
Tupe maoni yako.
Kusoma maelezo
Simu mahiri na kompyuta vibao
Sakinisha programu ya Vitabu vya Google Play kwa ajili ya Android na iPad au iPhone. Itasawazishwa kiotomatiki kwenye akaunti yako na kukuruhusu usome vitabu mtandaoni au nje ya mtandao popote ulipo.
Kompyuta za kupakata na kompyuta
Unaweza kusikiliza vitabu vilivyonunuliwa kwenye Google Play wakati unatumia kivinjari cha kompyuta yako.
Visomaji pepe na vifaa vingine
Ili usome kwenye vifaa vya wino pepe kama vile visomaji vya vitabu pepe vya Kobo, utahitaji kupakua faili kisha ulihamishie kwenye kifaa chako. Fuatilia maagizo ya kina ya Kituo cha Usaidizi ili uhamishe faili kwenye visomaji vya vitabu pepe vinavyotumika.
