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Dolci: Italy's Sweets
Join Francine Segan on a virtual tour of Italy with more than 125 recipes for cookies, cakes, pastries, frozen confections, and more. Favorites such as Cannoli and Zuppa Inglese are featured along with unusual regional specialties such as Licorice Granita and Chocolate Eggplant. In addition to beloved classics and traditional holiday fare, readers will find contemporary sweets enjoyed by Italians today—including a light and luscious “updated” Tiramisù that does not use raw eggs. Segan brings each recipe to life, introducing the countless cooks from whom she learned Italian grandmothers and young foodies, pastry chefs and bakery owners, food writers and internationally renowned sweets manufacturers. A chapter on after-dinner drinks rounds out this ultimate, comprehensive guide.
Praise for Dolci :
“Italian home cooks seem to have a savant-like talent for elevating humble staples such as fresh fruit, nuts and cocoa to elegant heights. Their knowing when an ingredient is at its peak and being unafraid to let its singular virtues shine. Evidence of that talent is on every page of Italy’s Sweets , a new cookbook by food historian Francine Segan that brings together a canon of authentic recipes collected from the people who really use them”
— The Wall Street Journal
“Full-page color photos and an elegant design make this a great contender for a gift book. A swoon-worthy title for those with a sweet tooth and open to expanding their dessert repertoire.”
— Publishers Weekly
Praise for Dolci :
“Italian home cooks seem to have a savant-like talent for elevating humble staples such as fresh fruit, nuts and cocoa to elegant heights. Their knowing when an ingredient is at its peak and being unafraid to let its singular virtues shine. Evidence of that talent is on every page of Italy’s Sweets , a new cookbook by food historian Francine Segan that brings together a canon of authentic recipes collected from the people who really use them”
— The Wall Street Journal
“Full-page color photos and an elegant design make this a great contender for a gift book. A swoon-worthy title for those with a sweet tooth and open to expanding their dessert repertoire.”
— Publishers Weekly
208 pages, Hardcover
First published October 1, 2011
89 people are currently reading
97 people want to read
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Displaying 1 - 16 of 16 reviews
May 3, 2012
I HIGHLY recommend this book. An Italian recipe book with beautiful pictures and easy and unique recipes for making dessert. I was drawn to the apple cake recipe shown on the cover and used the opportunity for a get together to make it immediately. Would you believe there was no butter or oil in the batter, you just put 3TBL of butter on top before you bake. I would buy this book for my Italian friends, for friends who love to bake, for friends who are interested in Italian desserts, and for me.
July 23, 2014
There are many other Italian dessert books. So what makes this one different?
There are color images of many of the ingredients (but I always want MORE images).
There are quotes that are quite similar to the ones that can be found in the classic Italian cookbook by Artusi.
The ingredient notes are for U.S. readers, but the measurements for both U.S. and Canadians.
The desserts are presented with their English and Italian names.
The region from where the recipe originates is included, and the variations to the recipe in other Italian regions are included.
The recipes include ancient recipes.
There is a Glossary of Italian chocolate candies.
There is an odd aversion to capital letters in the titles.
There are many little asides and articles about Italian sweets makers, with tips for travelers.
Liquor recipes and after dinner alcoholic drinks are included.
There is a Glossary of Italian Dessert Wines and Liquors.
Oddly, there are no recipes for gelato, but only semifreddo and spumoni.
There are traditional Italian sayings that have to do with food sprinkled throughout the book. The most disturbing one is: "Children and fried food; the more you make, the better they come out."
Please read my full, illustrated review at Italophile Book Reviews.
http://italophilebookreviews.blogspot...
There are color images of many of the ingredients (but I always want MORE images).
There are quotes that are quite similar to the ones that can be found in the classic Italian cookbook by Artusi.
The ingredient notes are for U.S. readers, but the measurements for both U.S. and Canadians.
The desserts are presented with their English and Italian names.
The region from where the recipe originates is included, and the variations to the recipe in other Italian regions are included.
The recipes include ancient recipes.
There is a Glossary of Italian chocolate candies.
There is an odd aversion to capital letters in the titles.
There are many little asides and articles about Italian sweets makers, with tips for travelers.
Liquor recipes and after dinner alcoholic drinks are included.
There is a Glossary of Italian Dessert Wines and Liquors.
Oddly, there are no recipes for gelato, but only semifreddo and spumoni.
There are traditional Italian sayings that have to do with food sprinkled throughout the book. The most disturbing one is: "Children and fried food; the more you make, the better they come out."
Please read my full, illustrated review at Italophile Book Reviews.
http://italophilebookreviews.blogspot...
May 8, 2012
Looking for fresh new ideas for some desserts? If yes, this is the book for you. Francine Segan's Italian dessert recipes range from the sophisticated for formal dining or holidays to the perfect casual desserts for the patio. Most of these desserts will be unfamiliar to Americans and will therefore provide great ideas to invigorate your cooking! Each recipe includes background information including a description of the finished product as well as its origins. The recipes are clearly written with plenty of room for writing for those of us who like to note the results and any adjustments. The photos are not only beautiful, but provide plating ideas. The book covers a full range of recipes from chocolate, coffee, dairy to fruit based desserts. You are sure to wow your guests with these unique ideas!
October 1, 2012
The book cover recipe, Torta di mele, took several attempts to make this delicious cake perfectly. I had to experiment using different apples and pan types. I found an 8" spring form pan to work best.
The recipes come with informative and delightful dialog and most are successful at first attempt. I'm a little disappointed with the few "pastry" recipes available. Several recipes call for commercial baked goods such as panettone, pandoro, and panforte. The author doesn't give the reader the option to either make their own or purchase a commercial brand. I would have preferred if the author gave recipes
The "Basics" chapter at the end of the book is helpful.
The recipes come with informative and delightful dialog and most are successful at first attempt. I'm a little disappointed with the few "pastry" recipes available. Several recipes call for commercial baked goods such as panettone, pandoro, and panforte. The author doesn't give the reader the option to either make their own or purchase a commercial brand. I would have preferred if the author gave recipes
The "Basics" chapter at the end of the book is helpful.
May 12, 2017
If you want to go beyond Tiramisù and get to learn more about other unique and authentic Italian "dolce" by regions. such as Zuppa Inglese, Bomet di amaretti etc, this is the book that you should read. Dessert from various regions of Italy, isn't it exciting? I greatly appreciate this idea of introducing Italian dessert by regions and sources in this book, it somehow gives readers a clearer picture about what to bake, as well as the differences among regions and the diversity of Italian's cuisine, even in their dolce.
The book includes many unique recipes of "dolce" that I've never heard, seen or found in America, but are "childhood favs" to Italian. There are pictures, not as much as I want, but all look like homespun masterpieces that really inspire me to bake. Yet, as some of the recipes here are very "unusual", I've found that this book is not an in-depth book in term of instruction&technique. For instance, the chocolate pear tart recipe calls for sugar to sprinkle the pear slices but doesn't specify how much. It doesn't specify how the batter(without flour) should look like either. I was a bit nervous when it looked pretty runny for a regular tart, esp when the instruction is baking it in a spring pan. Since I didn't want to overuse the amaretti cookies, I ended up adding some flour into the batter and put the tart pan into another bigger pan. The cake turned out very good, and definitely, putting another layer did save batter from spilling into and cooking onto the oven.
It's definitely a must-have cookbook for me, with a lot of note taking as I bake through the book.
The book includes many unique recipes of "dolce" that I've never heard, seen or found in America, but are "childhood favs" to Italian. There are pictures, not as much as I want, but all look like homespun masterpieces that really inspire me to bake. Yet, as some of the recipes here are very "unusual", I've found that this book is not an in-depth book in term of instruction&technique. For instance, the chocolate pear tart recipe calls for sugar to sprinkle the pear slices but doesn't specify how much. It doesn't specify how the batter(without flour) should look like either. I was a bit nervous when it looked pretty runny for a regular tart, esp when the instruction is baking it in a spring pan. Since I didn't want to overuse the amaretti cookies, I ended up adding some flour into the batter and put the tart pan into another bigger pan. The cake turned out very good, and definitely, putting another layer did save batter from spilling into and cooking onto the oven.
It's definitely a must-have cookbook for me, with a lot of note taking as I bake through the book.
April 10, 2020
Love this book
Can’t thank this author enough. Good read along with fantastic recipes I’ve used hundreds of times. Some of the best authentic Italian recipes ever.
Can’t thank this author enough. Good read along with fantastic recipes I’ve used hundreds of times. Some of the best authentic Italian recipes ever.
Read
May 31, 2020Great ideas- seems easy to follow. Would like more photos
April 14, 2021
Some great recipes.
January 5, 2022
I liked this overall. Pictures would help out greatly.
March 24, 2023
Great authentic book on a wide range of Italian desserts and delectibles. I especially liked the chapter on unusual desserts. Well written and delicious throughout. Recommended.
April 25, 2013
Mama Mia!! I ordered this book after my second trip to Sicily. I fell in love with the food over there, and couldn't wait to start making it for my family! This book covers sweets of all kinds from all over Italy, so there were some I'd never heard of as well as some old friends. Includes:
Cookies and Bite-Sized Sweets
Cakes and Sweet Breads, Refrigerator Cakes
Pies
Freezer Desserts
Spoon Sweets
Weird and Wonderful Unique and Unusual Desserts
Holiday Traditions
After-Dinner Beverages
This book really showcases over and over the fundamental rule of Italian cooking--less is more! Many have only a few ingredients, but oh the flavor you get from those few ingredients!! From the highly addictive honey cookies to the ultimate moist and tender (and flourless!) chocolate cake, tiramisu and Tuscan apple cake, you'll fall in love with these amazing dishes and cry for more! I have lemon granita working its magic in my freezer as I type.
Gorgeous photos, historical notes, fabulous recipes and a very nice, easily read layout make for a marvelous cookbook that I'll return to again and again.
Buon Appetito!!
Cookies and Bite-Sized Sweets
Cakes and Sweet Breads, Refrigerator Cakes
Pies
Freezer Desserts
Spoon Sweets
Weird and Wonderful Unique and Unusual Desserts
Holiday Traditions
After-Dinner Beverages
This book really showcases over and over the fundamental rule of Italian cooking--less is more! Many have only a few ingredients, but oh the flavor you get from those few ingredients!! From the highly addictive honey cookies to the ultimate moist and tender (and flourless!) chocolate cake, tiramisu and Tuscan apple cake, you'll fall in love with these amazing dishes and cry for more! I have lemon granita working its magic in my freezer as I type.
Gorgeous photos, historical notes, fabulous recipes and a very nice, easily read layout make for a marvelous cookbook that I'll return to again and again.
Buon Appetito!!
February 7, 2012
I can't afford to go to Italy right now. But I can make the best dessert. Kind of the same.
Great yummy recipes.
Great yummy recipes.
May 12, 2012
Lovely book with beautiful photos and super cool authentic desserts. I wish somebody would cook me something out of it.
September 28, 2015
Very interested in trying couple recipes.
July 12, 2012
Tried a few of the cookie recipes- they were excellent!
Read
July 20, 2012MMMmmm, lots of surprising ideas and beautiful photography!!
Displaying 1 - 16 of 16 reviews