Jump to content
Forums offline 11pm CDT tonight, 3/23/2019 Read more... ×
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

quiet1

Italian baking cookbook? Cookies & Cakes specifically

Recommended Posts

We have a local Italian bakery my mom loves, but they are very expensive and hard for her to get to. She also really likes cookbooks (she reads them even if she never cooks from them :) ) so I was thinking for her birthday I could get her a cookbook that has similar cookies and cakes, and offer to make a few things for her on request also.

 

I'll obviously look myself, but eGullet is always well informed about the quality of cookbooks so I wanted to know if anyone has any recommendations. The thing about the Italian bakery is that the stuff they make seems to me to be not as sweet as classic American recipes, and often have more complex flavors and also are usually on the light end for whatever the item is. (Like even something that's intended to be dense doesn't have a very heavy sensation in the mouth.)

Share this post


Link to post
Share on other sites

I second Nick Malgeri's Great Italian Desserts; it's a wonderful book.  Anything by the late Carol Field is also excellent; I have all of her books and the recipes work, they are accessible and are not heavy or dense.  If your mom enjoys reading cookbooks, there is one called Bitter Almonds by Maria Grammatico (she has a co-writer Mary Taylor Semiti) that tells her story of a childhood in a convent to leaving the convent and opening a bakery. The first month the only tool she had was a chef's knife.  Her recipes are old fashioned, but it is an enjoyable read.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By chows
      I've recently started making caramels and been experimenting with lots of flavors and having a blast. One thing that I am having a hard time finding information about is the role of the different ingredients and how different ratios affect the firmness of a caramel. In particular, I have an espresso caramel recipe that I can't seem to get to the soft, no-effort-while-chewing texture that I've achieved with other flavors, yet I've stuck to the same temperatures as other recipes. This leads me to believe that the ratio of ingredients is key. I was hoping I'd be able to get some insight into how to alter ingredient ratios to produce a softer caramel. 
       
      Any help would be appreciated.
    • By SnewtonBR
      I've been doing mirror glazed cakes for a while, and finally decided to try a spider web effect.   It "kind of worked", but of course it could have been a little better. I include a photo, it is a lemon-blueberry entremet cake. 
       
      I would like to know a little more about the chemistry behind the effect - I know it is mainly due to a contrast of temperature between the freshly poured mirror glaze (at around 98F but sitting on a frozen surface, so it immediately cools down a lot) - and the hot (perhaps 125F) neutral glaze with the contrasting color.   My question is - apart from the temperature, is there a difference in density that is needed?  anybody knows how the neutral glaze compares to most mirror glaze formulas in terms of density?    I know I could try and calculate it, but I am using a store-bought neutral glaze and the precise composition is not available.   
       
      can a spider web effect be produced with mirror glaze at low temp and a similar composition of glaze at higher temperature?  Probably it would not "smear" as nicely, though...  
       
      I am rambling... but honestly, I've searched for more explanations on this everywhere... no luck

    • By melmck
      I am searching for a natural source of food colorings, to tint buttercream, & use in chocolate work. I don't like commercial FC, it is synthetic and toxic to boot. Has anyone found a good source/vendor who has naturally derived colorings
    • By MichaelB23
      Hi everyone!! As stated at my personal info, I am a single father who would love to make cakes for my kids without using an oven because we do not have an oven. I could use some help about this kind of cake. If you have any hidden recipes or info that I could use, it is much appreciated. Again, thank you for accepting me in this great site. Hope to hear to people who would like to help me out.
    • By Pastrypastmidnight
      Does anyone have a chewy chocolate caramel recipe they love? One that holds its shape but can be cut on a guitar? The recipes I’ve tried have either been not very chocolate-y or suuuuuuuper stiff. Like, I bruised the palm of my hand cutting them stiff :(. 
       
      Or or even if you can just point me in the direction of some theory, that would be great!
  • Recently Browsing   0 members

    No registered users viewing this page.

×