Dolci!: American Baking with an Italian Accent: A Baking Cookbook
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An IACP Book Award Nominee * Recipes that capture the flavors of la dolce vita, from Bologna to Brooklyn--Italian and Italian American-ish cakes, cookies, pies, pastries, desserts, tarts, savories, and breads. From the James Beard Award-nominated brains behind one of America's best bakeries.
An LA Times, Real Simple, and Tasting Table best cookbook of the year A joyous celebration of Italian, American, and Italian American tastes and traditions, Dolci is a compendium of molto delizioso baked goods from both sides of the Atlantic. In almost a hundred recipes for bakers of all skill levels, James Beard-nominated baker Renato Poliafito pays homage to pastries of the Old World and the New--with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies. Poliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think: Cookies, Bars, and Treats: Triple-Chocolate Biscotti, Amaretto Caramel Brownies, Mocha Orange Whoopie PiesPies and Cakes: Chocolate Amaro Pecan Pie, Aperol Spritz Cake, Spumoni LoafDesserts: Malted Tiramisu, Panettone Bread Pudding, Strawberry Panna CottaPlus ice creams, cannoli, buns, breads, and much much more
In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini--and for good measure, Italian-inflected cocktails (Amaro Root Beer Float ). A vibrant commingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, Dolci hits the sweet spot between Italian and American baking.
An LA Times, Real Simple, and Tasting Table best cookbook of the year A joyous celebration of Italian, American, and Italian American tastes and traditions, Dolci is a compendium of molto delizioso baked goods from both sides of the Atlantic. In almost a hundred recipes for bakers of all skill levels, James Beard-nominated baker Renato Poliafito pays homage to pastries of the Old World and the New--with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies. Poliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think: Cookies, Bars, and Treats: Triple-Chocolate Biscotti, Amaretto Caramel Brownies, Mocha Orange Whoopie PiesPies and Cakes: Chocolate Amaro Pecan Pie, Aperol Spritz Cake, Spumoni LoafDesserts: Malted Tiramisu, Panettone Bread Pudding, Strawberry Panna CottaPlus ice creams, cannoli, buns, breads, and much much more
In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini--and for good measure, Italian-inflected cocktails (Amaro Root Beer Float ). A vibrant commingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, Dolci hits the sweet spot between Italian and American baking.
Format:Hardcover
Language:English
ISBN:0593537181
ISBN13:9780593537183
Release Date:June 2024
Publisher:Knopf Publishing Group
Length:320 Pages
Weight:3.38 lbs.
Dimensions:1.1" x 8.3" x 10.1"
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