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 a free account.

Help, looking for Italian Dessert Cookbooks


NYC Mike
 Share

Recommended Posts

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

-Mike & Andrea

Link to comment
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:

Link to comment
Share on other sites

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.

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

Link to comment
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..........

Link to comment
Share on other sites

  • 1 year later...
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.

Link to comment
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"

Spam in my pantry at home.

Think of expiration, better read the label now.

Spam breakfast, dinner or lunch.

Think about how it's been pre-cooked, wonder if I'll just eat it cold.

wierd al ~ spam

Link to comment
Share on other sites

 Share

  • Similar Content

    • By artiesel
      Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
       
      I've tried making them using RTE Chinese chestnuts from Costco with varying success:
      One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
       
      I have also tried soaking the chestnuts in hot water prior to beginning the candying process.  The nuts, once again, developed a tough skin after a few days.  To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
      While some pieces have a tough skin, many of them have taken on a candied texture.
       
      Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
       
      Please share any feedback ypu may have.  Thanks!
    • By ojisan
      Does anyone have any thoughts about Alice Waters' new "40 Years of Chez Panisse"? Not a recipe cookbook - more of a memoir/history/picture book.
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
       
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
       
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...