Whether you've got a confectionary whiz, amateur ice cream maker, aspiring pastry chef, or pal with a serious sweet tooth on your gift list, we hope this list of 6 of our favorite sweets cookbooks of 2011 will help you find the perfect present.
'Dolci' on Serious Eats
- Cook the Book: 'American Flavor': blander, negociants, Sudilly, fictionalcara, and glacier206.
- Bake the Book: 'Dolci': wee eats, rusvaplauke, meleyna, Hoppocrates, and mascarpwnd.
- Cook the Book: 'Home Cooking with Jean-Georges': ReneeRobinson, Hungry Dan, ambrimberry, d.o. kreisberg, an dItalytheman.
- Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered!
This Angel Hair Pasta Pie, a specialty of Bologna, adapted from Francine Segan's Dolci: Italy's Sweets may sound a bit bizarre. A pie with pasta as the filling? We can't say we've seen it often. But it works. Delicate strands of fresh egg pasta are layered with bittersweet ground almonds mixed with cocoa powder, candied citron, and lemon zest for an absolutely intriguing pie.
This pie is a wonderful make-ahead dessert. Letting it sit overnight or even for a full day allows the flavors to come together beautifully.
If you've only ever had spinach pie in the form of spanakopita, this one is certainly worth a go. Into a lovely lattice-topped pie goes an egg soufflé-like filling made from ground almonds, lemon zest, candied citron, and enough blanched spinach to color the whole thing a vibrant green. And if you're worried about the vegetable factor, have no fear, this pie is about as green-tasting as a slice of sweet zucchini bread. The spinach comes through ever so slightly but only in a way that gives the pie an earthy balance with the sweet almonds, toasty pine nuts, and springy, caky pie crust.
If you've only ever had spinach pie in the form of spanakopita, this one is certainly worth a go. Into a lovely lattice-topped pie goes an egg soufflé-like filling made from ground almonds, lemon zest, candied citron, and enough blanched spinach to color the whole thing a vibrant green.
As you might imagine, we've been spending a fair amount of time plotting our Thanksgiving meal lately, and much of that time has been devoted to finding a truly special dessert (or three) to end the feast. Well, we're happy to say that we've found that Thanksgiving showstopper of a dessert in Francine Segan's latest cookbook, Dolci: Italy's Sweets.
This Ricotta Pear Cake have roots in Napoli but with its layers of chewy hazelnut cake and fluffy brandy-spiked pear ricotta filling, we think it's a gorgeous way to end a Thanksgiving meal.
This fluffy olive-oily focaccia studded with wrinkly-sweet grapes is the sort of breakfast we imagine eating when waking up in a gorgeous villa in Tuscany.
With trays of creamy gelati, fluffy squares of tiramisu, petite cookies, and rustic crostatas, Italian desserts are a many-splendored thing. But the dolci listed off here don't even begin to do justice to all of the sweets you'll encounter when in Italy. In lieu of booking a ticket for sweet-centric tour up and down the boot, we're turning to food historian Francine Segan's gorgeous new cookbook, Dolci, for a two-week jaunt through the desserts of Italy.