"Follow the seasons. Keep the flavors pure and straightforward. Use proper yet simple techniques." Applying this aesthetic to the Italian tradition, Gina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York's most coveted reservation since it opened eight years ago with DePalma as pastry chef. From her exciting imagination spring desserts such as Sesame and White Corn Biscotti, Little Grappa Soaked Spongecakes, and Chocolate and Tangerine Semifreddo. Recipes for classics like Cassata alla Siciliana join new interpretations of traditional desserts such as White Peach and Prosecco Gelatina. More than just a cookbook, Dolce Italiano reveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian desserts. Mario Batali has called Dolce Italiano "pure inspiration."

About the Author
Gina DePalma (1966-2015) was the acclaimed pastry chef at Babbo in Greenwich Village. In 2008, Bon Appetit magazine named her best pastry chef of the year. She lived in New York City. Mario Batali is a chef, restaurateur, and award-winning author. In addition he is a former star of Food Network's Molto Mario and Iron Chef America programs. Batali currently co-owns and operates restaurants in New York, Los Angeles, Las Vegas, and Singapore.

Reviews
"The name Gina DePalma will always be adoringly associated with the canon of great American pastry chefs, most notably for her pioneering work establishing Babbo as the gold standard for Italian pastry in America." -- Adam Reiner - Eater



Book Information
ISBN 9780393061000
Author Gina DePalma
Format Hardback
Page Count 384
Imprint WW Norton & Co
Publisher WW Norton & Co
Weight(grams) 1048g
Dimensions(mm) 262mm * 216mm * 30mm