Stock Image

Solo Dolci: the Italian Dessert Cookbook

Benson, Anna Bruni

0 ratings by Goodreads
ISBN 10: 1564741850 / ISBN 13: 9781564741851
Published by Fithian Press, Santa Barbara, CA, 1996
Used Hardcover
From PONCE A TIME BOOKS (SANTA BARBARA, CA, U.S.A.)

AbeBooks Seller Since April 30, 2004

Quantity Available: 1

Buy Used
Price: US$ 18.10 Convert Currency
Shipping: US$ 3.99 Within U.S.A. Destination, Rates & Speeds
Add to basket

30 Day Return Policy

About this Item

Sewn binding. Cloth over boards. 205 p. Audience: General/trade. Fine in very good dust jacket. very lightest of shelfwear, near fine. Bookseller Inventory # Alibris.0072422

Ask Seller a Question

Bibliographic Details

Title: Solo Dolci: the Italian Dessert Cookbook

Publisher: Fithian Press, Santa Barbara, CA

Publication Date: 1996

Binding: Hard cover

Edition: First edition..

About this title

Synopsis:

Book by Benson, Anna Bruni

From the Publisher:

ITALIAN DESSERT CHEF AND COOKBOOK AUTHOR RECALLS THE SWEETNESS OF HER YOUTH

Fithian Press is proud to present Solo Dolci, a collection of Italian desserts from all over the map of Italy, some newly invented by the finest Italian chefs, others that have delighted Italian taste buds for centuries. These tasty recipes are gathered together by Anna Bruni Benson of Los Angeles. A native of Venice, Dr. Benson has been cooking Italian desserts almost all her life.

"My very first memories of homemade desserts go back to my childhood," Dr. Benson recalls. "We often visited my paternal grandparents in Abruzzo, where my grandmother's large kitchen was resplendent with copper pots and pans hanging on the walls, and had, besides modern appliances, a big black fireplace and a long table with a gray marble top, at the head of which my little nonna sat like a queen on her throne, giving orders right and left to her helpers.

"It was there that I saw the sweet bread dolls being made for her granddaughters and the little horses for her grandsons. At first I was allowed only to place the pepper grains for the eyes. The big excitement came when I could actually get my hands nice and sticky with the dough and help with the shaping of the dolls and horses.

"Other times I watched, fascinated, the two men charged with making the torrone, the honey and almond candy I loved, taking turns mixing this concoction in a big cauldron hanging over the fireplace. When the torrone mix was ready to be cut on the marble table, I was there with my little knife eager to help--and I always ended up with one small bar all to myself.

"Another happy memory is the making of the cicerchiata, a dough and honey cake, in which I would take active part rolling some of the dough into sticks and cutting them in small pieces, which we then deep fried and threw into boiling honey to be shaped later into a ring. "When I was old enough to make desserts all by myself, however, World War II came. There were no eggs, sugar, or butter to spare. My first cookies, made with all sorts of substitutes, were as hard as rocks. But they were better than nothing during the long hours we had to spend after school in Venice, waiting for the sirens to tell us that the aerial alarm was over and we could take the ferry home. I called these cookies, which I shared with my classmates, 'I biscotti dell'allarme,' the alarm cookies.

"Eventually I became the pastry chef of our family and was charged with making desserts for all the festivities and for visiting friends. With some of these friends I exchanged recipes and started writing them down in little notebooks, which began to overflow with these and other recipes, until, one day, much later, I decided to write a dessert cookbook."

Solo Dolci offers a full array of recipes--fresh fruit desserts, fruit cakes and pies, nut cakes and cookies, creams, puddings, mousses and soufls, ice creams and spumoni. The book also contains a chapter discussing Italian dessert wines, region by region, and a chapter on regional desserts. The result is, in the words of restaurateur Piero Selvaggio, "a diary of traditional, typical, and honest recipes--very useful, very comforting," all presented with style and good taste by an aficianado who has spent a lifetime researching and celebrating the art of Italian desserts.

"About this title" may belong to another edition of this title.

Store Description

Ponce A Time Books is an Online Store operating out of Santa Barbara California. Currently, we mail five times a week.

Visit Seller's Storefront

Terms of Sale:

All books are available on a first ordered/first served basis.
We are located in California. If you are out of the US and think that the book you are buying is light, contact me for an actual shipping quote. It might be cheaper!


Shipping Terms:

IF YOU ARE OUTSIDE OF THE USA AND KNOW THAT THE BOOK/PAMPHLET YOU ARE PURCHASING IS VERY LIGHT, PLEASE CONTACT ME FOR A SHIPPING QUOTE. Orders usually ship within 1 business days. Shipping costs are based on books
weighing 2.2 LB, or 1 KG. If your book order is heavy or oversized, we may contact
you to let you know extra shipping is required.

List this Seller's Books

Payment Methods
accepted by seller

Visa Mastercard American Express

PayPal