At more than 350 pages, The Italian Bakery is a very 21st-century look at Italian baking, one that connects Italian tradition to the wider world.
Assembled by the editorial team of The Silver Spoon, a classic Italian home cookbook that has been in print for more than 70 years, The Italian Bakery features many step-by-step photo sequences illustrating fundamental techniques, such as creating a Genoise sponge or a zabaglione.
Instead of the dolci served by nonnas of yesteryear, the recipes here reflect ingredients and ideas that are drawn from a range of international influences: pistachio tart with ruby chocolate; banana, mango, and mint charlotte; cheesecake with mint chocolate ganache (made with cream cheese, not ricotta!); chai pavlova with raspberries.
Handsome and detailed.
Hardcover. Color photographs throughout.