Cooking Italian : Desserts

Rating:
Summary: A Culture You Can't Refuse!
Review: Waiting eagerly for this book to arrive I picked it up from between the front door and the screen door. Snapping it out of its box, I set to work for the next two hours to uncover its mysteries and delights. This is indeed a fresh look at the Italian dessert to those of us used to restaurant standard and same ol' same ol' at home. Highly developed around the various fruits of the region, these recipes are fresh, unhackneyed looks at what can be done with dessert from an Italian point of view. Ranging from Apple and Calvados Sorbet to Whole Wheat Plum Tart, the reader is quickly transported to that most magical of all cooking worlds, the dessert. The recipes are workable, not hard, but sometimes a little searching is necessary for some of the ingredients especially if you live outside a major city in the United States. But for the most part the book works with food materials that are readily available here. We all need to be challenged out of our cooking ruts and this book does that. I especially enjoyed the Muscovite Gelato. Mine didn't quite look as beautful as the picture in the book but close enough. If you are feeling the need for a little freshness in your menu, and what with the fruit crops arriving now, plunge into something different. What can it hurt? Try it you'll like it as someone wise once said. There is nothing like the terror of a new receipe to get the juices going and the joy flowing when it works!

Rating:
Summary: A Culture You Can't Refuse!
Review: Waiting eagerly for this book to arrive I picked it up from between the front door and the screen door. Snapping it out of its box, I set to work for the next two hours to uncover its mysteries and delights. This is indeed a fresh look at the Italian dessert to those of us used to restaurant standard and same ol' same ol' at home. Highly developed around the various fruits of the region, these recipes are fresh, unhackneyed looks at what can be done with dessert from an Italian point of view. Ranging from Apple and Calvados Sorbet to Whole Wheat Plum Tart, the reader is quickly transported to that most magical of all cooking worlds, the dessert. The recipes are workable, not hard, but sometimes a little searching is necessary for some of the ingredients especially if you live outside a major city in the United States. But for the most part the book works with food materials that are readily available here. We all need to be challenged out of our cooking ruts and this book does that. I especially enjoyed the Muscovite Gelato. Mine didn't quite look as beautful as the picture in the book but close enough. If you are feeling the need for a little freshness in your menu, and what with the fruit crops arriving now, plunge into something different. What can it hurt? Try it you'll like it as someone wise once said. There is nothing like the terror of a new receipe to get the juices going and the joy flowing when it works!