Jump to content
  • 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 an account.

Sign in to follow this  
NYC Mike

Help, looking for Italian Dessert Cookbooks

Recommended Posts

NYC Mike   

Looking for a recomendation or two.

All of my wife's Italian cookbooks seem to approach desert as an afterthought (not unlike many Italian restaurants come to think of it).

Is there such a book?

Thanks,

-M

Share this post


Link to post
Share on other sites

i would second the nick malgieri book suggestion - also try 'la dolce vita' by michele scicolone, and carole fields' 'the italian baker'. i own, but don't think i've actually used yet, 'sweet maria's italian cookie tray'. a few more that aren't just about desserts, but which i've found really wonderful dessert recipes in: 'saveur cooks italian' and lynne kaspar's 'the italian country table'.

i used to be the pastry chef for an italian restaurant - can you tell? :biggrin:

Share this post


Link to post
Share on other sites
NYC Mike   

Thanks to you both! :biggrin:

My wife is a great cook but really doesn't get into baking. I am going to try and make a mess in the kitchen and hopefully spend more time in it with her.

Share this post


Link to post
Share on other sites
ludja   

I also like the Malgieri and Scicolone books. The latter has many nice "spoon desserts", fruit and cookie recipes. There are also chapters on Gelati, Sorbetto and Granite and Semifredidi.

Another very nice book is

"Patisserie of Italy" by Jeni Wright. Many wonderful recipes. The latest one I made was a delicious chocolate-hazelnut tart.

A small but *sweet* book if you can find it is Anna del Conte's "Italian Kitchen: I Dolci". One of my favorite rustic apple cake recipes is from this book.

Share this post


Link to post
Share on other sites

I've done my fair share of Italian themed sweets tables over the years........struggling to find good information and good recipes.......and actually try to learn Italian baking. I've got a fairly thick Italian file now, even though I'd say most of the recipes I'll never use, they serve only as references. Sometimes I buy a magazine and only get one or two decent pastry recipes out of it for my file. But that's the bulk of my file...recipes from various magazines collected over the years. So if theres something specific your looking to make, it might be helpful if you just started a thread here asking on that particular item.

I can't tell you a name of one or two books on Italian baking you can buy and just follow the recipes and you'll get great results. I haven't found that book for Italian baking myself. And or it's highly possible that I'm too influenced by other baking experiences/knowledge that I expect better or different from recipes printed as is........and vary my Italian pastries to suit my palate. I've purchased and recieved from people that claim to be really good Italian bakers some pastries I couldn't choke down.........

I've worked from Great Italian Desserts by Nick Malgieri.......the recipes I've made from this book have all worked fine. But every recipe I've had to add a little bit to..... Like I didn't like his pastry cream and or I added whipped cream or I added additional ingredients like chocolate, nuts or a liqour to reach the taste I wanted in a particular recipe. But I do think this book is a starting place to learn.

I don't know if you can find this book, but Patisserie of Italy by Jeni Wright (published by McGraw-Hill Book Company, 1988) as always done right by me. All the recipes I've tried from that book worked well and I think I like her baking better then Malgieri's.

Edited........oops, I see that Ludja also reccomended the Wright book..........

Share this post


Link to post
Share on other sites
baroness   
carole fields' 'the italian baker'. i own, but don't think i've actually used yet, 'sweet maria's italian cookie tray'.

i used to be the pastry chef for an italian restaurant - can you tell?  :biggrin:

Both of these authors' books (Carol Field and Maria Bruscino Sanchez) are very good. The latter, a bakery owner, has several other titles on desserts and cake.

Share this post


Link to post
Share on other sites

if you can find a copy, Ursula Ferringo has a nice book on italian desserts called "Ursula's Italian Cakes and Desserts"

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By Kasia
      Plum tart with almonds
       
      Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
       
      Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
       
      Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
       
      I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
       
      Ingredients:
      Dough:
      250g of flour
      half a teaspoon of baking powder
      8g of vanilla sugar
      3 tablespoons of sugar
      150ml of 18% cream
      150g of butter
      Filling:
      600g of plums
      1 egg white
      3 tablespoons of minced almonds
      2 tablespoons of brown sugar
      200g of plum stew
      1 teaspoon of cinnamon
      Crumble topping:
      50g of butter
      3-4 tablespoons of flour
      3 tablespoons of brown sugar
      8g of vanilla sugar
      1 egg yolk
      Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
       
      Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.
       
      Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
       
      Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
       
       

    • By Kasia
      Pineapple and coconut – the ideal couple
       
      Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

      Ingredients (for 4 people)
      fruit mousse
      1 pineapple
      300ml of coconut milk
      1 banana
      150ml of orange juice
      2 tablespoons of desiccated coconut
      decoration
      50g of butter
      1 tablespoon of caster sugar
      4 tablespoons of desiccated coconut
      4 slices of orange
      fruit

      Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.

      Enjoy your meal!
       
       

    • By Kasia
      Smile of the summer – apricot-peach shortcake
       
      Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one 

      Ingredients:
      dough
      200g of flour
      150g of butter
      75g of sugar
      1 egg
      1 egg yolk
      1 teaspoon of baking powder

      fruit:
      1kg of apricot
      4 peaches
      2 packets of powdered vanilla blancmange
      4 tablespoons of brown sugar

      Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
      Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
      Heat the oven up to 180C.
      Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!
       
       

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×