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Sweet Maria's Italian Desserts: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites, by Maria Bruscino Sanchez
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Sweet Maria's Italian Desserts is baker Maria Bruscino Sanchez's loving tribute to the desserts her family has enjoyed for generations - desserts you'll find in Italy and in Italian-American homes on special occasions and, in many cases, any day of the year. These are festive favorites like Traditional Cannoli, Espresso Cheesecake, Tiramisu, Amaretto Chiffon Cake, Spiced Gelato, and many others. The result of years of baking in Italy, in her popular bakery, and in the kitchens of her grandmother, mother, and aunts (many of whom do the baking at Sweet Maria's), the book includes cookies, cakes, pies, tarts, pastry, sweet breads, frozen desserts, fruit dishes, and other specialties-all made with warmth, tradition, and a love of great desserts.
Presented with simple instructions, tips from the bakery, and a dollop of background information on the customs and history of the desserts, these creative, top-notch recipes will bring delicious favorites to your kitchen.
- Sales Rank: #570795 in Books
- Published on: 2000-10-20
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 9.06" h x .44" w x 7.06" l,
- Binding: Paperback
- 176 pages
From Publishers Weekly
In her latest endeavor, Sanchez (Sweet Maria's Cake Kitchen and Sweet Maria's Italian Cookie Tray) serves up enticing recipes for Italian and Italian-American specialties, including the ubiquitous cookies as well as cakes and tarts. Sanchez's spirit is casual, and her recipes rely on readily available ingredients as is typical of Italian dessert making, which is often improvisational in spirit. Ricotta and citrus, nuts and fresh fruits are showcased in their full, tasty glory. There are Fig and Walnut Biscotti, perfect for dunking in wine or espresso; Chocolate Calzone, little pockets of chocolate dough enclosing a chocolate and nut filling; and, of course, Italian Ladyfingers, essential for Tiramisu. There are nut cakes and rich chocolate cakes with chestnut cream or Polenta Cake topped with sour cherry filling. An Italian cheesecake features ricotta and is scented with amaretto. Bountiful fruit tarts include fig, pear and pine nut. There are traditional favorites, such as cannoli as well as sweet breads, for Christmas and Easter. The treats beguile but what may be even more appealing is the atmosphere they createAcoffee on the porch and Sunday dinners with the whole family.
Copyright 2000 Reed Business Information, Inc.
From Library Journal
Sanchez is the owner of a bakery in Waterbury, CT, and the author of two earlier baking books. Here she focuses on the desserts she grew up with, treats baked by her mother, grandmother, and extended family (several of her aunts work at the bakery today): Chocolate Hazelnut Biscotti, Tuscan Harvest Cake, Panettone. Nick Malgieri's Great Italian Desserts (LJ 12/90) includes recipes for many of these, as does Michele Scicolone's La Dolce Vita (1993), but Sanchez's earlier books have proved reasonably popular. For area and other larger collections.
Copyright 2000 Reed Business Information, Inc.
From Booklist
All but the most disciplined vegetarians relish sweets of any sort, especially desserts. Maria Bruscino Sanchez follows her two earlier treatises on Italian cakes and cookies with Sweet Maria's Italian Desserts . Although most dinners in Italy typically close with fresh fruit, the Italian kitchen has produced beloved dessert classics on the order of cannoli, cheesecake, and gelato. Visitors to Sicily remember fondly the pound cake and ricotta layers of cassata spiked with local liqueur and robed in dark chocolate. More spectacular still are those Italian cakes based on devastatingly rich chestnuts blended with cream and served with flourless cake turned ebony with massive amounts of bittersweet chocolate. The Italians have also perfected a dessert called semi-freddo, a "half-frozen" version of ice cream much less laborious to prepare at home. Sanchez's apricot-almond version may convert even the most obstinate gelato mavens. Brad Hooper
Copyright © American Library Association. All rights reserved
Most helpful customer reviews
26 of 27 people found the following review helpful.
Make Delicious Italian Desserts at Home
By Michela
Make Delicious Italian Desserts at Home
In her latest cookbook, "Sweet Maria's Italian Desserts: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites," baker Maria Bruscino Sanchez offers traditional family recipes for the home baker. She demystifies the "handful of this and that" that one often finds with "old country" family recipes. Italian baking, like Italian cooking, is regional. Maria offers recipes from her Neapolitan and Abbruzzese heritage; from her Sicilian husband's heritage; and from her travels all over Italy. She shares updated traditional and contemporary recipes from her own Sweet Maria's Bakery in Waterbury, Connecticut, where Italian-Americans and others purchase desserts.
The recipes in this cookbook are easy to follow. Here you will find authentic Italian recipes for everything from cookies (including biscotti), cakes (including cheesecakes), pies and tarts, pastry (wonderful cannoli), sweet breads, frozen desserts, fruit desserts, and dessert sauces.
Of special interest are recipes for tiramisù (including savioardi--Italian ladyfingers), homemade limoncello, crostata di fico (fresh fig tart), millefoglie (thousand-layer apricot tart), biscotti di cioccolata con noci (chocolate hazlenut biscotti), and apricot-almond semi-freddo. For special occasions, such as St. Joseph's Day (March 19) and Easter, Maria tells how to make "Pane di Pasqua con Uovo" (Braided Easter Bread with Eggs). For Christmas, there are recipes for "Panettone" (Christmas Fruit Bread) and "Crostata di Natale" (Christmas Tart).
Sidebars occur throughout this cookbook that offer tips such as "How to Make an Italian Cookie Tray," "Bomboniere" (favors for Italian weddings and bridal showers), and "Al Dente." Another sidebar tells how ". . . Italian pastry chefs traveled with Catherine de Médici when she went to live in France . . . .who showed the French chefs some of their basic techniques for pastry making, which they then adapted to make some of their legendary sweets."
Highly recommended for authentic Italian dessert recipes!
1 of 1 people found the following review helpful.
Just disappointed.
By lee
I realize this publication is over a decade old, but I am baffled by some of these recipes. Cut the dough into thirds, roll into strips, ect, ect. I just can't figure it out. A sketch would have been helpful. Search the web, found nothing. Found her web with a blog. No place to ask a question. Just disappointed.
8 of 12 people found the following review helpful.
Sweet Maria's Italian Desserts -paperback
By A Customer
Many of us past the age of 40 have difficulty with small print, especially in recipes with fractions. I will give the book to a friend who can read without a magnifying glass.
Some of her recipes do not contain salt, which can result
in a flat taste,regardless of other ingredients.
It would have been nice to have a few photos.
This is a varied collection of recipes with simple directions.
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