Critically acclaimed cookbook author Anne Bianchi teams up with her Tuscan cooking school partner, Sandra Lotti, for an enticing book of recipes from Italy's most creative gastronomic region. Desserts are the feature attraction, with tempting Tuscan specialities such as Fig Crepes, Chestnut Timbale, Pear Fritters with Rum Cream, and Apple and Frangipane Pie. Bianchi and Lotti reveal how to recreate the wonderful desserts that you thought could only be found in Italian bakeries or cafes-biscotti, gelati, tiramisu and many other traditional Tuscan treats. Beginning with the basics, the authors offer technical information on tools, sugars, liqueurs, yeast, how to beat egg whites, and how to whip cream. They follow with nine chapters full of mouth-watering recipes for Cookies; Cakes and Tarts, Fruit Desserts and Preserves; Ice Creams and Sorbets; Brittles, Fritters, and Crepes; Custards and Mousses; Sweet Breads; Pies and Pastries; and Traditional Holiday Desserts.To start off each chapter, Lotti, Bianchi, and their Tuscan friends muse over topical subjects in spirited essays that capture the essence of the region. Topics include Thinness, Italian Men and Their Mothers, The Definition of Art, and Carnival in Viareggio.With recipes and stories that indulge and delight, Dolci Toscani is a wonderful addition to any cooking library.
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Dolci Toscani is distinctly Italian in the way it combines the bitter with the sweet. The sweet part consists of 126 recipes for mostly traditional Tuscan desserts. In counterpoint, an astringent essay by Sandra Lotti, coauthor and a native Tuscan, opens each of nine chapters in this literate book. These pieces focus on attitudes as integral to the notoriously rigid and whiny Tuscan character as the region's legendary obsession with eating well. They range in subject from the close relationship between men and their mothers to the definition of art and the obsession with dieting in order to present la bella figura at the beach each summer.
The book includes an in-depth explanation of ingredients and equipment. It is studded with delectable surprises like fruit-filled, fried Ravioli Dolci and chocolate-chestnut truffles. There is even a chapter of mostly fat- and sugar-free delights such as Pear Risotto and Apricot Bruschetta. But the traditional Tuscan sweets of all kinds are the real stars. There is Zuppa Inglese, layers of seriously liquored sponge cake and custard topped with whipped cream; Diti, the cannoli of Tuscany, crisp puff-pastry tubes filled with ricotta cheese enlightened with custard; Panforte, the dense Christmas confection that combines chestnut honey, candied lime peel and other fruits with nuts and spices; and Chocolate Mousse Meringue, a prime example of the special desserts served at Sunday dinners where Tuscan families gather to feast, criticize, and argue.
Travelers and Italophiles will treasure this book for the achievable authenticity of its recipes. Some do require searching out ingredients like top-quality fresh ricotta cheese, chestnut flour or honey, blood oranges, or vin santo, a dessert wine. Most, though, call for ingredients that are readily available. --Dana JacobiAbout the Author:
Anne Bianchi is a food writer who lives in New York and the Tuscan province of Lucca. She is the owner and Director of the Toscana Saporita Cooking School and Director of Toscana Saporita Food Imports. She has written a number of books, most recently Solo Verdura: The Complete Guide to Cooking Tuscan Vegetables, Zuppa! Soups from the Italian Countryside, and From the Tables of Tuscan Women, all published by Ecco.
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Descrizione libro Ecco, 1998. Hardcover. Condizione libro: New. book. Codice libro della libreria M088001587X
Descrizione libro Ecco, 1998. Hardcover. Condizione libro: New. Codice libro della libreria P11088001587X
Descrizione libro Ecco. Hardcover. Condizione libro: New. 088001587X New Condition. Codice libro della libreria NEW7.1848307