Gina DePalma - Dolce Italiano Signed First Edition & Printing. Forward By Batali

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Sehr gut: Buch, das nicht neu aussieht und gelesen wurde, sich aber in einem hervorragenden Zustand ...
Signed By
Gina DePalma
Publication Name
Dolce Italiano
Signed
Yes
Ex Libris
No
Contributor
Mario Batali (Foreword by)
Edition
First Edition, First Printing, Signed
Subtitle
Desserts from the Babbo Kitchen
Type
Cookbook
EAN
9780393061000
ISBN
9780393061000
Release Year
2007
ISBN-10
0393061000
Country of Origin
US
Release Date
16/11/2007
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393061000
ISBN-13
9780393061000
eBay Product ID (ePID)
60298362

Product Key Features

Book Title
Dolce Italiano : Desserts from the Babbo Kitchen
Number of Pages
384 Pages
Language
English
Topic
Methods / Garnishing & Food Presentation, Courses & Dishes / Desserts, Regional & Ethnic / Italian
Publication Year
2007
Illustrator
Yes
Genre
Cooking
Author
Gina Depalma
Format
Hardcover

Dimensions

Item Height
0.1 in
Item Weight
38.1 Oz
Item Length
1 in
Item Width
0.8 in

Additional Product Features

Intended Audience
Trade
LCCN
2007-027546
Reviews
The name Gina DePalma will always be adoringly associated with the canon of great American pastry chefs, most notably for her pioneering work establishing Babbo as the gold standard for Italian pastry in America.
Dewey Edition
22
Dewey Decimal
641.860945
Synopsis
Containing recipes for scrumptious, easy-to-make Italian desserts from the pastry chef of New Yorks famed Babbo restaurant, this collection gives home cooks a chance to experience the full variety and subtlety of DePalmas imaginative fare. Full color photos throughout., Create scrumptious, easy-to-make Italian desserts at home. Recipes include cassata alla Siciliana, white corn biscotti, little grappa-soaked spongecakes, and chocolate and tangerine semifreddo., 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.", 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." 2-color throughout; 32 pages of color photographs; 1 map.
LC Classification Number
TX723.G6294 2007

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