Ebook Free Authentic Italian Desserts: 75 Traditional Favorites Made Easy

Ebook Free Authentic Italian Desserts: 75 Traditional Favorites Made Easy

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Authentic Italian Desserts: 75 Traditional Favorites Made Easy

Ebook Free Authentic Italian Desserts: 75 Traditional Favorites Made Easy

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About the Author

Rosemary Molloy is the creator of the popular Italian food blog, An Italian in My Kitchen. She has lived in Rome for more than 25 years after moving from Toronto with her husband.

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Product details

Paperback: 192 pages

Publisher: Page Street Publishing (September 18, 2018)

Language: English

ISBN-10: 9781624146435

ISBN-13: 978-1624146435

ASIN: 1624146430

Product Dimensions:

8 x 0.6 x 8.8 inches

Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

19 customer reviews

Amazon Best Sellers Rank:

#61,672 in Books (See Top 100 in Books)

The book is beautiful and I was curious how these recipes would work at a higher altitude and so I've already tried two of them. I made the mini croissants with jam and the apple and cinnamon sweet bread. The recipes were to easy to follow and both were wonderful and turned out as expected. I've already bought additional copies to give as gifts and will continue to try recipes from this wonderful book.

Just received my copy and the recipes look so good. Can’t wait to try them.

I can't wait to try these desserts.

Although these desserts look beautiful as well as tasting good, they are all easy to make. They do not require you to have any exotic ingredients on hand. Nor (unlike some cookbooks by pastry chefs) do they require you to make several flavors of cake (or custard or butter cream) before you can put the dessert together. They do not require any fancy tools. It's a different selection from my other Italian dessert cookbooks. However, there are some errors in the recipes. Things like, granulated sugar in the list of ingredients but powdered sugar in the instructions. Some baking times are only about half what is required. Then there are ingredients like "dark chocolate," which could plausibly be either semisweet chocolate or unsweetened chocolate--the author does not specify. This cookbook urgently needed either a person to test the recipes, or at least a copyeditor to require clarifications from the author.

Who doesn't love an Italian dessert?This book contains 75 of them in an easy to access format with nine chapters, including "Breakfast Sweets," Regional," and "Cookies."Each recipe is accompanied by a full-color photo. The paper is thick and glossy, bound in a sturdy cardboard-like cover.The first recipe I made was the "Semplice Torta Allo Yogurt" or Simple Yogurt Cake.I was careful to follow the directions exactly, with some misgiving because as the author says, in Italy recipes are freely shared, but in non-specific measurements, such as "a handful.""Or in the case of this yogurt cake," she states, "all the measurements were given using a yogurt cup."The recipe itself used specific standard measurements though, so I went ahead and gave it a shot.The recipe called for an 8" round pan, so that is what I used. The cake took more than 10 minutes longer to bake than suggested, and came out dense and more custard-like in the middle, with the more cake-like outer edge also dense.I used strawberry flavored yogurt, but although there was a nice yogurty tang to the cake, it did not have a distinct strawberry flavor.The cake was pretty, but not at all a success.Having my first recipe fail does not give me much faith in success with the rest of the recipes, so I will probably not be using this cookbook.Nothing is more important than accurate recipes when it comes to composing a cookbook.

I have had this recipe book since September 24, 2018 (over two months) and have been going through it since then. I read this book from cover to cover and highlighted all the recipes I wanted to make before I assessed this book.“Authentic Italian Desserts” is full of simple recipes. As I was reading through it, I was so excited that they were not high in sugar. I really dislike cloyingly sweet desserts and it was clear that these are more on the "non-dessert" end which is exactly what I was looking for.Normally, when I review a cookbook, I make only one or two recipes. However, I was so excited about this one that I made five of the seven recipes I picked out as listed below. I also attached pictures (in the same order shown below, from before baking to plated).1. semplice torta allo yogurt (a.k.a. simple yogurt cake)2. torta di pere (a.k.a pear cake)3. biscotti al caffee (a.k.a. coffee cookies)4. torta alla ricotta (a.k.a. ricotta cake)5. semifreddo alla pesca (a.k.a. peach semifreddo)Every recipe came out looking exactly like the picture in the book. Note that practically every recipe picture in the book is non-descript; all of them are various shades of brown or tan or yellow. Nevertheless, good things come is boring packages.The yogurt cake was nice but almost tasteless. Since I used a lemon yogurt it did have a mild lemon flavor. I think I will add lemon zest to it next time in addition to the lemon yogurt. I actually liked this cake as a breakfast cake. It did come out somewhat dense. My boyfriend tried it and did not care for it much. I actually liked it and would make it again but would not say it is outstanding. It is more on the bland side and needs to be spiced up with something like fruit, whipped cream, jam, etc. However, I prefer to eat it plain. This recipe was my third favorite.The pear cake was extremely dense, super tasteless, and took over 30 minutes more to bake than stated in the recipe. My boyfriend hated this cake and I seriously disliked it. This one was next to my least favorite recipe.The coffee cookies were beyond terrible. I threw them out. It really irks me to throw recipe ingredients, out but these were horrific to my taste buds. Also, the recipe is unclear. It states 2 tbsp of coffee. Is that brewed coffee, instant coffee, espresso powder, etc.? I used brewed coffee but I suspect (after tasting the cookies) that I was supposed to use unbrewed instant coffee. This was the worst recipe and most likely the fault of unclear instructions. However, I doubt it would have been much better even if I used whatever coffee that was wanted but not listed.The ricotta cake is absolutely wonderful. I could not stop eating it. The orange zest makes it flavorful yet it is not sweet at all. Once again, the recipe left off the last ingredient which was to dust the cake with powdered sugar as shown in the picture. I also wish it said what type of milk to use (skim, 2%, whole). I used 2% and it came out fine. This recipe is one of my favorites.The peach semifreddo is also divine. Not sweet but perfect for a summer evening. Once again, the recipe ingredients left off the mint that is shown as a topping in the picture. Also, it did not mention what type and flavor of Greek yogurt to use. I used vanilla-flavored non-fat Greek yogurt. Even though vanilla is also one of the recipe ingredients, the vanilla was not overpowering. This recipe is also one of my favorites.In summary, out of the five recipes I tried, two were excellent for my tastes, one was good, and two were terrible. I always follow instructions precisely, so it is not me. I attached 18 pictures of the recipes in the order below.The instructions in this book are very easy to follow and the recipes are easy to make. Some instructions left me wondering what ingredient I needed to use. This is not a high-sugar cookbook and not what one would normally expect from desserts. I do not consider any of the ones I tried decadent. Nevertheless, that is not what I was looking for. For me this book is a keeper because I found 2-3 recipes I will make again and I will eventually try others. Due to how horrible two recipes were and some incomplete instructions, this book is just okay as it stands today.1 semplice torta allo yogurt or simple yogurt cake BEFORE2 semplice torta allo yogurt or simple yogurt cake AFTER3 semplice torta allo yogurt or simple yogurt cake AFTER PLATED Plain4 semplice torta allo yogurt or simple yogurt cake AFTER CUT5 semplice torta allo yogurt or simple yogurt cake AFTER PLATED with powdered sugar6 torta di pere or pear cake BEFORE7 torta di pere or pear cake AFTER8 torta di pere or pear cake AFTER PLATED9 torta di pere or pear cake AFTER CUT10 torta di pere or pear cake AFTER PLATED with powdered sugar11 biscotti al caffee or coffee cookies BEFORE BAKING12 biscotti al caffee or coffee cookies AFTER BAKING13 torta alla ricotta or ricotta cake BEFORE BAKING14 torta alla ricotta or ricotta cake AFTER BAKING15 torta alla ricotta or ricotta cake AFTER BAKING with powdered sugar16 torta alla ricotta or ricotta cake AFTER BAKING PLATED17 semifreddo alla pesca or peach semifreddo BEFORE18 semifreddo alla pesca or peach semifreddo PLATED

I have several things that I love about this cookbook. First, all recipes have pictures. Second, most of the recipes only use a few ingredients and those are not hard to find. Third, the author includes the Italian name of the recipe. And last, she also includes a little background information about the dessert and some treasured memories she has. The ingredients are listed in both English and Metric measurements. The book is divided into several areas: breakfast sweets, cakes, biscotti, crostata, sweet breads. pastries, chilled, seasonal, and regional desserts. It has some familiar recipes like tiramisu but most of the recipes are new to me and I'm excited to try my hand at them.

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Authentic Italian Desserts: 75 Traditional Favorites Made Easy PDF

Authentic Italian Desserts: 75 Traditional Favorites Made Easy PDF

Authentic Italian Desserts: 75 Traditional Favorites Made Easy PDF