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Dolci: Italy's Sweets by Francine Segan

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Notes about Recipes in this book

  • The ultimate moist and tender chocolate cake (Torta tenerina)

    • cpauldin on April 02, 2014

      Incredibly decadent cake- and easy to make! Be sure to stick to the cooking time and don't go over at all. The cake is quite mousse-like in the center, don't think it's underdone.

  • Lemon brioche "rose" cake (Torta di rose)

    • PatriciaScarpin on January 26, 2013

      Oh, so delicious. The buns are buttery and very tender, absolutely irresistible.

  • Ricotta pear cake (Torta ricotta e pere)

    • hillsboroks on September 17, 2018

      While this recipe is a bit of work it is so worth it for a special pear dessert. It also freezes well so if you have leftovers you can save them for another time. The layers look impressive and the pear flavor is astounding.

  • Traditional tiramisù

    • Astrid5555 on May 16, 2016

      This is a standard tiramisu recipe with raw eggs. If you don't mind using them this way this is a lovely recipe which your guests will love.

  • Updated tiramisù

    • Astrid5555 on September 06, 2015

      Loved the end result, but not the method! I really wanted to try this recipe because it is made without the usual raw eggs and rum. You have to whip the eggs with a hot sugar syrup, so there are no raw eggs to worry about and the custard stays fluffy for up to 2 days in the fridge, which makes it a great make-ahead dessert. However, whipping the eggs with the hot sugar syrup was where everything went wrong. The recipe tells you to boil the sugar syrup until it reaches 250 degrees on a candy thermometer. But at that temperature the syrup was at the firm boil stage and after adding stuck to the bowl. So I had to use a water bath to melt the syrup again in order to incorporate it into the beaten egg yolks, which took more than 30 minutes in the end. Whilst the custard and the finished tiramisu were delicious I would never ever repeat this process.

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  • ISBN 10 158479898X
  • ISBN 13 9781584798989
  • Published Oct 01 2011
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Acclaimed food historian and cookbook author Francine Segan takes home cooks on a virtual tour of Italy with more than 125 recipes for cookies, cakes, sweet breads, crostate, pastries and more. Time-tested recipes for beloved favorites such as cannoli, biscotti and olive oil cake are featured along with unusual regional specialties, such as Rosemary and Grape Focaccia, Licorice Granita and Hazelnut Chocolate Pasta. Segan has a gift for making each recipe come to life by sharing the stories of the countless cooks she learned them from: Italian grandmothers and hip, young foodies, famous pastry chefs and bakery owners, food writers and internationally renowned sweet manufacturers. This book includes the dessert recipes Italian food experts surveyed by Segan herself consider most essential, as well as modern inventions destined to become classics. Along with recipes, readers will find detailed sidebars on subjects as diverse and compelling as legendary pastry artisans, national and local candy-making festivals, highly specialized, ancient Carnival, Easter and Christmas desserts and wines, liquors and digestives to complement the host of sweet offerings. Quite simply, this is an unprecedented contribution to the eternally popular universe of Italian cookbooks.

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