Dolce 80 Authentic Italian Recipes for Sweet Treats Cakes and Desserts Laura Zavan 9781743367391 Books
Download As PDF : Dolce 80 Authentic Italian Recipes for Sweet Treats Cakes and Desserts Laura Zavan 9781743367391 Books
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Dolce 80 Authentic Italian Recipes for Sweet Treats Cakes and Desserts Laura Zavan 9781743367391 Books
Oh my goodness! This book has just arrived and I’m so excited I couldn’t wait to tell you about it. It is full of Laura Zavan’s delicious-sounding recipes from the various regions of Italy and broadly divided into these groups:The ‘official’ tiramisù from Treviso plus variations eg rose and raspberry, zuppe inglese (looks incredible!)
Authentic panna cotta plus variations eg pistachio and sour cherry, a coffee-and-lemon pairing
Tarts and tartlets eg torta della nonna (grandmother’s tart) and an exquisite lemon and almond crostata
Festive cakes like chocolate and amaretti cake (if you use rice flour instead of wheat flour, it will be gluten-free – Laura Zavan has lots of useful tips like this) and a panettone Christmas log (I’m not waiting till then to make this one!). Also a recipe for cannoli (which looks a bit of a faff but it’s got to be done!)
Biscuits, breakfasts and snacks eg ladyfinger biscuits, the original savoiardi, which look a million miles from the pre-packed, shop-bought variety and the author tells us these are perfect for tiramisù – though they look much too good for that to me!
And last but not least – ice-creams – as only the Italians know how.
Basic recipes for things like genoise, mascarpone cream and sabayon are provided at the back.
This is an exemplary cookbook. The photography is positively mouth-watering and some step-by-step shots are also included. The type is crystal clear with clear indication of prep times etc ahead of the recipes themselves. Each has a short introduction to tell us the provenance of the dish which makes interesting reading. There is also visual reference of some of the more unusual ingredients. Admittedly, this might mean finding a good Italian food shop but I’ve checked it out online and there are several suppliers out there. Helpfully, the author suggests alternatives wherever possible.
There are so many recipes I can’t wait to try and I realise I’ve got slightly ahead of myself here telling you about this book before I’ve actually made anything but honestly, I couldn’t wait! And I will come back and update this review with my experiences – and that’s a promise.
Update 3/3/16: Savoiardi biscuits (ladyfingers). I’m afraid mine turned out more like labourers’ fingers. This was because the mixture was too runny. Next time, I shall try beating the whites for longer than it says in the recipe. They tasted delicious though!
Update 29/03/16: Apple and amaretti cake – good but a little too moist. The ricotta cake - I didn’t roll the pastry out thinly enough and think this might have benefitted from blind-baking before filling. The roast figs and mascarpone cream was undoubtedly one of the most divine desserts I have ever eaten. I think the thing I have learned from trying these few recipes to date is that one should trust one’s own judgement and adjust the recipes slightly in accordance with one's own experience.
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Dolce 80 Authentic Italian Recipes for Sweet Treats Cakes and Desserts Laura Zavan 9781743367391 Books Reviews
Oh my goodness! This book has just arrived and I’m so excited I couldn’t wait to tell you about it. It is full of Laura Zavan’s delicious-sounding recipes from the various regions of Italy and broadly divided into these groups
The ‘official’ tiramisù from Treviso plus variations eg rose and raspberry, zuppe inglese (looks incredible!)
Authentic panna cotta plus variations eg pistachio and sour cherry, a coffee-and-lemon pairing
Tarts and tartlets eg torta della nonna (grandmother’s tart) and an exquisite lemon and almond crostata
Festive cakes like chocolate and amaretti cake (if you use rice flour instead of wheat flour, it will be gluten-free – Laura Zavan has lots of useful tips like this) and a panettone Christmas log (I’m not waiting till then to make this one!). Also a recipe for cannoli (which looks a bit of a faff but it’s got to be done!)
Biscuits, breakfasts and snacks eg ladyfinger biscuits, the original savoiardi, which look a million miles from the pre-packed, shop-bought variety and the author tells us these are perfect for tiramisù – though they look much too good for that to me!
And last but not least – ice-creams – as only the Italians know how.
Basic recipes for things like genoise, mascarpone cream and sabayon are provided at the back.
This is an exemplary cookbook. The photography is positively mouth-watering and some step-by-step shots are also included. The type is crystal clear with clear indication of prep times etc ahead of the recipes themselves. Each has a short introduction to tell us the provenance of the dish which makes interesting reading. There is also visual reference of some of the more unusual ingredients. Admittedly, this might mean finding a good Italian food shop but I’ve checked it out online and there are several suppliers out there. Helpfully, the author suggests alternatives wherever possible.
There are so many recipes I can’t wait to try and I realise I’ve got slightly ahead of myself here telling you about this book before I’ve actually made anything but honestly, I couldn’t wait! And I will come back and update this review with my experiences – and that’s a promise.
Update 3/3/16 Savoiardi biscuits (ladyfingers). I’m afraid mine turned out more like labourers’ fingers. This was because the mixture was too runny. Next time, I shall try beating the whites for longer than it says in the recipe. They tasted delicious though!
Update 29/03/16 Apple and amaretti cake – good but a little too moist. The ricotta cake - I didn’t roll the pastry out thinly enough and think this might have benefitted from blind-baking before filling. The roast figs and mascarpone cream was undoubtedly one of the most divine desserts I have ever eaten. I think the thing I have learned from trying these few recipes to date is that one should trust one’s own judgement and adjust the recipes slightly in accordance with one's own experience.
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