Southern Italian Desserts et plus d'un million d'autres livres sont disponibles pour le Kindle d'Amazon. En savoir plus


ou
Identifiez-vous pour activer la commande 1-Click.
ou
en essayant gratuitement Amazon Premium pendant 30 jours. Votre inscription aura lieu lors du passage de la commande. En savoir plus.
Amazon Rachète votre article
Recevez un chèque-cadeau de EUR 4,70
Amazon Rachète cet article
Plus de choix
Vous l'avez déjà ? Vendez votre exemplaire ici
Désolé, cet article n'est pas disponible en
Image non disponible pour la
couleur :
Image non disponible

 
Commencez à lire Southern Italian Desserts sur votre Kindle en moins d'une minute.

Vous n'avez pas encore de Kindle ? Achetez-le ici ou téléchargez une application de lecture gratuite.

Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily [Anglais] [Relié]

Rosetta Costantino , Jennie Schacht

Prix : EUR 23,86 Livraison à EUR 0,01 En savoir plus.
  Tous les prix incluent la TVA
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Il ne reste plus que 2 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon. Emballage cadeau disponible.
Voulez-vous le faire livrer le mercredi 17 septembre ? Choisissez la livraison en 1 jour ouvré sur votre bon de commande. En savoir plus.

Formats

Prix Amazon Neuf à partir de Occasion à partir de
Format Kindle EUR 16,69  
Relié EUR 23,86  
Vendez cet article - Prix de rachat jusqu'à EUR 4,70
Vendez Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily contre un chèque-cadeau d'une valeur pouvant aller jusqu'à EUR 4,70, que vous pourrez ensuite utiliser sur tout le site Amazon.fr. Les valeurs de rachat peuvent varier (voir les critères d'éligibilité des produits). En savoir plus sur notre programme de reprise Amazon Rachète.

Description de l'ouvrage

8 octobre 2013
An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in this country as well as variations on more popular desserts such as cannoli, biscotti, and gelato. 

In Southern Italian Desserts, author of the acclaimed My Calabria, Rosetta Costantino, collects seventy-five favorite recipes from the regions of Calabria, Campania, Basilicata, Puglia, and Sicily. These picturesque areas have a rich history of beautiful desserts, many of them tied to holidays and festivals. For example, Zeppole di San Giuseppe are doughnut-like pastries topped with cream and cherries, traditionally made in Campania for the celebration of Father’s Day. And the Sicilian chilled watermelon pudding Gelo di Mellone is a refreshing dish served in summer for the festival of Palermo’s patron saint, Rosalia. Other desserts such as persimmon gelato, chocolate-dipped figs stuffed with almonds and candied orange peel, and chocolate-hazelnut cake rolls celebrate Southern Italy’s local bounty and traditional foods. With recipes for more familiar Italian desserts such as cannoli and gelato, as well as deliciously obscure sweets such as rich cassatas, almond-flecked cookies, and flaky cream-filled sfogliatelle pastries, Southern Italian Desserts features a treat for every occasion.
     In addition to explaining the regional history, symbolism, and lore behind the desserts, Costantino teaches you how to stock your dessert pantry and provides all of the foundational recipes you need to embark on a sweet tour of the Italian south from your kitchen. This delightful confection of a cookbook will expand your dessert repertoire and leave you dreaming of Italy. Buon appetito!

Offres spéciales et liens associés


Descriptions du produit

Extrait

About This Book
I have organized the desserts of Southern Italy by region, with each chapter showcasing my favorites from among the area’s typical desserts and, occasionally, modern interpretations now found there. Representing the broad expanse of what you would find traveling through Sicily, Campania, Calabria, Puglia, and Basilicata, the recipes range from simple home desserts to the cutting-edge creations of Southern Italy’s finest restaurants and pastry shops. I’ve included desserts already well known and loved in America, such as gelato and cannoli, as well as regional specialties virtually unknown in this country and rarely, if ever, found in books, magazines, or online. The almond cookies filled with cherry preserves called Biscotti di Ceglie, a typical sweet in one of Puglia’s oldest towns, or the ricotta and semolina cake made for Carnevale in Naples called Il Migliaccio may be found in Italian cookbooks and on Italian websites, but to my knowledge these have not been heretofore available in English. Others, such as the Biscotti Eureka, Africano, and Foglie da Te’, I found in pastry shops while traveling through the region, returning to decipher cryptic advice from pastry chefs to reproduce them. These have been some of my favorites to develop, crowned by the satisfaction of creating something that looks and tastes utterly authentic, or even better than the original.

I have shared here only a small sample of the thousands of recipes enjoyed in Southern Italy. My dearest hope is that not only will you make and enjoy them in your home, but that you might consider visiting and falling in love with this magical area that offers my most cherished sweets (and savory foods, as well). The desserts found in homes, pastry shops, gelaterie, and restaurants still surprise and delight me, and I find something both comforting and familiar, yet new and exciting, each time I return. This book is meant to bring these desserts-many of which are found in the United States primarily among Italian populations, if at all-into our common lexicon, preserving them for future generations. It is my invitation to you to share in the sweetness of my favorite desserts.

-----------------------------------------------------------
Pasticcini di Mandorla
-soft almond cookies

Makes about 36 small cookies
Gluten Free

These little almond cookies are found all over Sicily and often in other parts of Southern Italy as well. They are pretty piped with a star tip into rosettes or into “S” shapes, but you needn’t be adept at piping; more often they are simply formed into balls and rolled either in confectioners’ sugar or chopped nuts before baking, as I have done here.

1 2/3 cups (250 g) blanched almonds (page 189)
1 cup (200 g) granulated sugar
2 large egg whites
2 tablespoons mild-flavored honey, such as clover or orange blossom
1/4 teaspoon pure almond extract
Confectioners’ sugar, finely chopped pistachios or hazelnuts, sliced almonds, or whole pine nuts, for coating 

Preheat the oven to 350°F (177°C) with a rack in the center of the oven. Line a baking sheet with parchment paper or a silicone baking mat.

Combine the almonds and granulated sugar in a food processor and process until they have the texture of fine meal, scraping the bowl down occasionally to evenly grind the nuts. Transfer the almonds to a bowl and use a spatula to mix in the egg whites, honey, and almond extract until evenly combined.

You can coat the cookies all in confectioners’ sugar or a single type of nut, or make an assortment by using several different coatings. Whichever you choose, place each coating in a separate shallow bowl.

Use a tablespoon measure to scoop out level tablespoons of the dough, making thirty-six cookies in total. Roll each dough piece between your palms to form a ball.
To coat the cookies, roll one ball in a topping (confectioners’ sugar or nuts), firmly pressing the nuts into the dough with your hands. Continue to coat all the cookies, transferring them to the prepared baking sheet as you form them, allowing 1 inch all around each cookie for spreading.

Bake the cookies until they are light golden and still soft to the touch, 10 to 12 minutes. Transfer the sheet to a wire rack and let the cookies cool completely. Store in an airtight container for up to 2 weeks.

Revue de presse

“Rosetta has given us a sweet and soulful taste of the land and culture of Southern Italy-flavors and fragrances practically leap off the page. From the simplest three-ingredient walnut cookies (that you will want to jump up and make immediately, as I did) to more elaborate celebration desserts-all are made doable with well-written recipes and beautiful photos. Fig syrup and dolci di noci now have a permanent place in my repertoire.”
—Alice Medrich, author of Bittersweet and Sinfully Easy Delicious Desserts
 
“I’ve been chasing down Southern Italian dessert recipes for thirty years, and my dear friend Rosetta just saved me another decade.  She is truly one of the best Italian cooks I know!”
—Michael Chiarello, chef and owner of Bottega and Coqueta
 
“Reading this book, I pictured Rosetta moving between bakeries and homes throughout Southern Italy, her impeccable sweet tooth and culinary knowledge  guiding her to the special sweets of each village. Brava to Rosetta for creating a book that’s original, tantalizing, and embodies the culture and spirit of her region.”  
—Carol Field, author of The Italian Baker

Détails sur le produit


En savoir plus sur les auteurs

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Dans ce livre (En savoir plus)
Parcourir les pages échantillon
Couverture | Table des matières | Extrait | Index
Rechercher dans ce livre:

Commentaires en ligne 

Il n'y a pas encore de commentaires clients sur Amazon.fr
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles
Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.7 étoiles sur 5  35 commentaires
25 internautes sur 26 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 authentic! 17 octobre 2013
Par C. Berg - Publié sur Amazon.com
Format:Relié|Achat vérifié
I spent 24 hours reading this book (okay, e-book)straight through. I live in Calabria, very near the author's birthplace. She's correct - I have also wandered Calabria, Campania, Puglia, Basilicata, e Sicilia and found these desserts to be some of the finest anywhere. Now I have an easy source for making my own! Recipes are easy to follow, authentic to what is found in my pasticcerie in Scalea, and I have gained at least fifty pounds drooling over the pages! It was the pears filled with ricotta and drizzled with chocolate that did me in. It's good to be Italian. Enjoy the book!
12 internautes sur 13 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 delicious desserts 14 octobre 2013
Par Forest Fire - Publié sur Amazon.com
Format:Relié
If you love baking or sweets, this is a wonderful cookbook, full of delicious and unusual recipes that you probably won't find anywhere else. Beautiful photos of the desserts as well as their origins in Italy make the book a pleasure to browse. I found the descriptions of the base recipes (such as pastry cream) easy to follow and several of these have already become staples for my baking. The little almond cookies are simple and wonderful. The Eureka cookies and La Deliziosa are two other favorites. With Rosetta's inspiration, I found myself making homemade cannolis (something I never thought I would do) much to the delight of my family. I am looking forward to baking (and eating) my way through the entire book!
Thank you, Rosetta!!
13 internautes sur 15 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A beautiful (and delicious!) homage to the varied desserts of southern Italy 23 novembre 2013
Par Bundtlust - Publié sur Amazon.com
Format:Relié
I happened to discover Rosetta Costantino's "Southern Italian Desserts" while researching a trip to Southern Italy. Rosetta, a cooking instructor and author of My Calabria: Rustic Family Cooking from Italy's Undiscovered South, has collected 75 desserts from Calabria, Campania, Basilicata, Puglia, and Sicily. Sure, you'll find cannoli and gelato here, but there are many other regional gems to discover in each chapter; desserts can vary not only from region to region but from town to town.

Sicily offers so much more than cannoli; the divine biscotti Eureka (almond-and-blood-orange-marmalade-filled spirals), chocolate-hazelnut cake rolls, a gorgeous ricotta and pistachio mousse cake named for the 1958 novel Il Gattopardo, a baked ricotta tart, and several gelatos and puddings are all on display, including the elaborate watermelon pudding-filled tart on the book's cover. The illustrated primer on making the perfect cannoli (including shells) was very helpful as well; I've only worked with store-bought cannoli shells before, so having a detailed how-to was a lifesaver.

Campania's offerings are rich with cherries, pears, and some lovely semolina-enhanced cakes and pastries. One of the more unusual offerings here is the eggplant layered with sweetened ricotta and chocolate sauce. Calabria contributes luscious odes to figs and clever peach-shaped cakes filled with ricotta cream. I fell hard for the chocolate-dipped dried figs filled with almonds and candied orange peel; one of my favorite treats around the holidays are chocolate-dipped figs from Spain, so I loved having the option to make them myself at home. I also fell for the ricotta-filled baked pears; a filling of crushed amaretti, almond paste, and candied orange peel fill ripe pears poached in wine. The elegant ricotta and pear cake was light and refreshing.

Other recipes that have become favorites are the biscotti di ceglie (almond cookies with cherry preserves from Puglia). The flavor combination of toasted almonds, a touch of limoncello, honey and cherry preserves is addictive and fun to make; where else can you continually moisten your hands with limoncello instead of plain water? The barchiglia (chocolate-glazed almond tart with pear preserves) was another great find; the combination of pastry crust, pear marmalade, almond pastry cream, and chocolate is layered with flavor.

A final chapter of master recipes provides a handy do-it-yourself guide to ricotta cream, nut pastes, fig and grape syrups, and candied orange peel and orange (or blood orange) marmalade, which is a much-appreciated touch as many of these are not available in regular supermarkets.

The cookbook itself is beautiful, printed on high-quality matte paper (my preference, as there is less of an issue with glare when placed in a cookbook holder). Ingredients are listed in volume and metric, and a conversion chart is at the back. The font is easy to read and stands out on the page.

Along the way, colorful notes on local ingredients, traditions and legends (including how a local pear variety takes its name from a story involving a statue of St. Anthony) share space with beautiful candid photos of cafes, churches, piazzas, Greek temple columns and inviting alleyways. Many of the recipes have full-page color photos, and the step-by-step photos for more complex recipes like the sfogliatelle ricce was extremely helpful in visualizing the technique described in the recipe. A list of sources, a bibliography, and conversion charts round out the book.

"Southern Italian Desserts" is a beautiful (and delicious!) homage to the varied desserts of southern Italy that make the most of seasonal fruits and local ingredients, along with ample holiday sweets and traditions. The many master recipes for items that would otherwise be expensive or hard to find means that anyone is able to recreate authentic Italian desserts at home; whether you're looking for a simple three-ingredient walnut cookie or an elegant layered tart, you're sure to find something that tickles your sweet tooth in "Southern Italian Desserts!"

(Review copy courtesy of Rosetta Costantino and publicist - grazie!)
17 internautes sur 21 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Beautiful cookbook, but prep might be a tad difficult for a non-professional 9 octobre 2013
Par N. Blackburn - Publié sur Amazon.com
Format:Format Kindle
Synopsis: A collection of scrumptious delicacies from the South of Italy, which had some of my favorites included with fresh ingredients, such as fruits, nuts, figs, etc. I can't remember the amount of chocolate recipes in the book.

My rating: 4 Stars

My opinion: Laden with beautiful pictures and tasty recipes, this was a beautiful cookbook. Although the recipes come from the south of Italy, I didn't see any ingredients that would be difficult to find in the US. One criticism that I would say, Although the pictures were gorgeous and step by step instructions were given, I would have liked to have seen pictures of the preparation since the recipes were definitely more advanced.

Source: Ten Speed Press

Would I recommend? : Do yourself a favor and take a gander of it at a brick/mortar bookstore or a library (minimally the Amazon sample page) first to determine if it fits your baking level. I have baked since the age of 12 and there were recipes that I consider above my skill level or that I would be apprehensive to try due to food cost levels and extensiveness of prep with too many windows for error especially since the prep pictures to give some direction aren't included.

Stand Alone or Part of a Series: Stand Alone
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Dolci del Sud at their BEST!! 3 novembre 2013
Par Rio Rita - Publié sur Amazon.com
Format:Relié
Finally, a great cookbook featuring some of my favorite Southern Italian desserts. I was thrilled to find the recipe for Crostata del Diavolo which I recently ate and fell in love with in Calabria. From the easy to make walnut biscotti to the delicious sfogliatelle, there are recipes for cooks of all levels. The book has a gorgeous presentation with mouth watering photographs. There are recipes for all seasons and Persimmons are in the market now so definitely try the Gelato ai Cachi!
Ces commentaires ont-ils été utiles ?   Dites-le-nous

Discussions entre clients

Le forum concernant ce produit
Discussion Réponses Message le plus récent
Pas de discussions pour l'instant

Posez des questions, partagez votre opinion, gagnez en compréhension
Démarrer une nouvelle discussion
Thème:
Première publication:
Aller s'identifier
 

Rechercher parmi les discussions des clients
Rechercher dans toutes les discussions Amazon
   


Rechercher des articles similaires par rubrique


Commentaires

Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?