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Italian Baking Secrets
by Giuseppe Orsini
Available from Amazon
$17.13
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Features
Hardcover: 288 pages
Publisher: Thomas Dunne Books April 3, 2007
Language: English
ISBN-10: 0312358202
ISBN-13: 978-0312358204
Product Dimensions:
17.8 x 9.2 x 1.3 inches
Shipping Weight: 1.4 pounds
From Publishers Weekly
One might expect a baking book that doesn't include its first recipe until page 57 to have excessive information. But that's not the case in Fr. Giuseppe Orsini's seventh title (including Cooking Rice with an Italian Accent), which includes useful, well-written prose on the history of bread in Italy as well as baking basics, ingredients (including thorough entries on cheese and herbs) and tools. The 150-plus recipes are titled in their traditional Italian (with English translation listed below) and are divided into such concise chapters as Regional and Rustic Breads, Sweet and Holiday Breads, Tarts, and Cakes. Biscotti enthusiasts can indulge in enticing versions such as cinnamon and almond raisin, rum macadamia nut and triple ginger pecan. Staples such as pizza, focaccia and ciabatta are presented alongside seasonal holiday treats including Christmas-time Panettone and Pastiera di Grano (Easter Cooked Wheat Pie). Bakers will be glad Orsini shared this collection of Italian gems that span the boot from top to bottom. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
Italian Baking Secrets is Father Orsini’s sixth cookbook, and once again the reader gets not only wonderful recipes from the great tasting cuisine of Italy, but the “retired” priest’s entertaining comments. Father Orsini knows how to make good food great, and his directions come with the bonus of his wide knowledge.
The book begins with what to most of us is an amazing story: how the use of grain developed as long ago as---or possibly even prior to---the Neolithic period. Orsini tells us about the grains that were raised---and eaten---more than eight thousand years ago. Through charming and fascinating anecdotes, he lets us see the way bread has evolved, from flat loaves baked on hot stones to the myriad breads that have evolved in Italy alone---making our mouths water to hear about them.
But don’t let the author’s charming storytelling keep you from his recipes; if you do, you will miss some delicious and easy-to-make dishes you might otherwise never taste---and once tasted, you will want to make them again and again.
Reader Reviews
I have not tried a single recipe from this book, because other than the picture on the cover, there isn't a single picture in the book except of Father G. If a book is going to be called Baking Secrets, many Americans are not familiar with what Italian names for cookies and pastiries describe, so at least have some pictures of what those items are. The book is mostly breads. After reading the recipe for the pastry on the book cover, there aren't instructions to get your product to look as good as the one on the cover, and I wonder if Father G made the one on the book cover at all? The directions say spoon the filling into the shell. Doing that would NOT look like the pipped filling on the book cover. The recipies I read also didn't reveal any secrets. For example one says combine the ingredients and drop on a baking sheet. What is the secret in that? Petrali cookie, no description is given, so what kind of cookie is that, why would I want to try it or make it? Grandmother's cake, also no description, no picture, what kind of cake is that? I guess the secret is if you bake these recipes, you'll then figure out what they look like then. $16.00 for a book with no pictures is a joke save your money and by U. ferrigno's La Dolce Vita, at least that has pictures.La Dolce Vita: Sweet Things from the Italian Home Kitchen (Mitchell Beazley Food)
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Italian Baking Secrets
by Giuseppe Orsini
Available from Amazon
$17.13
|
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|
