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Author: Sam Faro
Publisher:
ISBN: 9781477207352
Category : Cooking
Languages : en
Pages : 48
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Book Description
My name is Sam Faro. I was born in Catania Sicily. My father and my family came to the United Sates when I was only 2 years old. My family settled in Lawrence, Massachusetts and my father, who had been a baker in Sicily, was fortunate to continue his trade at a local bakery. After only a few years, he was able to buy that bakery when the owner retired. When I was 9 years old, I began helping my father on the weekends. I became interested in the baking field and learned to mix Italian bread and some pastry. Life in the bakery was interrupted when World War II broke out. My two older brothers were drafted. And two years after them, I was too. We were lucky and we survived. I served three years in the 15 Air Force and was discharged in 1946. When I got out, I recommenced my baking career and decided to go to baking school to learn more. I graduated from the American Institute of Baking and from the Zenker School of Cake Decorating. My efforts to learn paid off and my family was very successful. In the coming years, we were able to expand to a fifteen-truck wholesale bread business and a retail store for pastry and other Italian delicacies as well. I am retired now and in good health; with time on my hands, I decided to gather some of my cookie formulas (recipes) and assemble them into this book. If you have any problems or questions with the formulas, please contact me at
[email protected]
Author: Sam Faro
Publisher:
ISBN: 9781477207352
Category : Cooking
Languages : en
Pages : 48
Get Book Here
Book Description
My name is Sam Faro. I was born in Catania Sicily. My father and my family came to the United Sates when I was only 2 years old. My family settled in Lawrence, Massachusetts and my father, who had been a baker in Sicily, was fortunate to continue his trade at a local bakery. After only a few years, he was able to buy that bakery when the owner retired. When I was 9 years old, I began helping my father on the weekends. I became interested in the baking field and learned to mix Italian bread and some pastry. Life in the bakery was interrupted when World War II broke out. My two older brothers were drafted. And two years after them, I was too. We were lucky and we survived. I served three years in the 15 Air Force and was discharged in 1946. When I got out, I recommenced my baking career and decided to go to baking school to learn more. I graduated from the American Institute of Baking and from the Zenker School of Cake Decorating. My efforts to learn paid off and my family was very successful. In the coming years, we were able to expand to a fifteen-truck wholesale bread business and a retail store for pastry and other Italian delicacies as well. I am retired now and in good health; with time on my hands, I decided to gather some of my cookie formulas (recipes) and assemble them into this book. If you have any problems or questions with the formulas, please contact me at
[email protected]
Author: Deb Perelman
Publisher: Knopf
ISBN: 0307961060
Category : Cooking
Languages : en
Pages : 675
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Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author: Virginia Pipitone
Publisher:
ISBN:
Category :
Languages : en
Pages : 123
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Book Description
Delicious Home-made Italian Cookies (Biscotti)* Fifty-five traditional and newer Italian-American recipes. * Both English and Italian names for each cookie.* Full-Color Photos for each recipe! * Cookie History, Legend and Folklore* The Wedding "Cookie Cake" * Types of Cookie Categories* Easy to follow instructions * Helpful Baking Tips * Common Baking Ingredients and Equipment * Christmas cookies, Carnevale fritters, Easter cookies, and Fall favorites.Recipes include: Almond Macaroons (Amaretti), Carnival Fritters (Cenci, Wandi), Biscotti, Queen's Biscuits (Reginelle), Lady Fingers (Savoiardi), Lady Kisses (Baci di Dama), Sicilian Fig Cookies (Cuccidati), Bones of the Dead (Ossi dei Morti), Rainbows (Tricolore), Crooked Mustache (Krumiri), Pine Nuts (Pignoli), Pizzelles, and even Cannoli! These classic Italian cookie recipes feature easy instructions. Even if you have never baked before, you can delight your family and friends with the aroma and flavor of fresh home-made cookies for any occasion. Italian bakeries (Pasticcerias) and bakers are well known for making some of the tastiest sweets. Many recipes have been passed down for generations with a vast influence from the ancient Far East and Arab nations during the Crusades and travel on the Silk Road. Italy's regions possibly have different versions usually modified by an Italian grandmother (Nonna or Nana). But they are all still truly delicious! An easy and thoughtful gift for family and friends. Timeless recipes they will keep and pass on to their next generation of bakers.
Author: Dennis Biancuzzo
Publisher: Lulu.com
ISBN: 1300841273
Category : Cooking
Languages : en
Pages : 107
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Book Description
Kay's Italian Cookies is a combination of old fashioned Italian recipes handed down from generation to generation. Many featured at Kay's Cakes N Cookies based out of Pennsylvania
Author: Maria Bruscino Sanchez
Publisher: St. Martin's Griffin
ISBN: 1429941782
Category : Cooking
Languages : en
Pages : 128
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Book Description
Sweet Maria's Italian Cookie Tray presents sixty-five recipes for the delicious, festive cookies that brighten every Italian home, at the holidays and all year-round. Maria Bruscino Sanchez opened Sweet Maria's bakery when she was just twenty-six years old, specializing in authentic Italian cookies and cakes made from handed-down family recipes. The result has been a booming business, and this very special cookbook. The irresistible reciples range from drop, molded and filled cookies; biscotti; taralle and biscuits; pizelles, and more. Easy to prepare and perfect for any occasion (or no occasion at all) they include: Chocolate Almond Macaroons, Pignoli Nut Cookies, Amaretto Biscotti Sesame Cookies, Almond Crescents, Lemon Drop Cookies, Chocolate Puffs, Florentines, Lady Fingers, Sweet Ravioli Cookies, Christmas Honey Clusters, Angel Wings, Cinnamon Nut Bars, and more. Whether you grew up in an Italian home or just wish you did, this wonderful collection is sure to become a cookie lover's favorite--one you will return to again and again.
Author: Grace Massa Langlois
Publisher: Simon and Schuster
ISBN: 1612430317
Category : Cooking
Languages : en
Pages : 293
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Book Description
Live la dolce vita with recipes for Italian treats from amaretti to zabaglione: “Mak[es] these potentially tricky desserts feel completely approachable.” —The Kitchn.com No true Italian meal is complete without a perfectly crafted dessert. From traditional favorites to little-known delights, this book shows how to make eye-popping, mouth-watering, authentic Italian sweets, including: •Amaretti Morbidi Soft Amaretti Cookies •Pizzelle-Ferratelle Italian Waffle Cookies •Bomboloni alla Crema Italian Cream-Filled Doughnuts •Fiadone Dolce di Ricotta Abruzzo Sweet Cheesecake •Cannoli Siciliani Sicilian Cannoli •Cicerchiata-Struffoli Italian Honey Balls •Torta Sette Strati Seven-Layer Cake •Torta Caprese Flourless Chocolate Torte •Fichi allo Zabaione Figs with Zabaglione Cream •Panna Cotta con Gelatina Panna Cotta with Jelly Even if you’re a novice baker, Grace’s Sweet Life guides you through the process of creating amazing delights. With illustrative photos and detailed step-by-step instructions for making complex treats in your own kitchen, including frozen and fruit concoctions, this easy-to-use book will enable you to enjoy the labor of love that is Italian dessert.
Author: Heviz's
Publisher: Createspace Independent Publishing Platform
ISBN: 9781522888109
Category :
Languages : en
Pages : 44
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Book Description
Table of content* Iced Italian Cookies* Mom's Traditional Italian Cookies* Anginetti (Italian Lemon Drop Cookies)* Delicious Italian Cookies* Italian Wedding Cookies* Italian Tri-Color Cookies (Rainbow Cookies)* Italian Anise Cookies With Icing and Sprinkles* Cucidati (Italian Fig Cookies)* Italian Butter Cookies* Soft Italian Sugar Cookies* Italian Lemon Cookies With Sprinkles* Pesche - Italian Peach Wedding Cookies* Italian Seed Cookies* Pignoli Cookies (Italian Pine Nut Cookies)* Italian Pine Nut Cookies* Italian Butter Cookies 1952* Ricotta Cheese Cookies* Florentine Italian Milk Chocolate Filled Cookies* Italian Pignoli Cookies (Cookie Mix)* Italian Sprinkle Cookies* Italian Lemon Cookies* Italian Nut Biscotti* Limoncello Cookies* Pizzelle Italian Tye Plates 1927* Pignoli Cookies
Author: Heather Baird
Publisher: Sterling Epicure
ISBN: 9781402786365
Category : Cake
Languages : en
Pages : 0
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Book Description
How can you make cakes, cookies, and candy even MORE fun? Award-winning blogger Heather Baird, a vibrant new voice in the culinary world, has the answer: Cook like an artist! Combining her awesome skills as a baker, confectioner, and painter, she has created a gorgeous, innovative cookbook, designed to unleash the creative side of every baker. Heather sees dessert making as one of the few truly creative outlets for the home cook. So, instead of arranging recipes by dessert type (cookies, tarts, cakes, etc.), she has organized them by line, color, and sculpture. As a result, SprinkleBakes is at once a breathtakingly comprehensive dessert cookbook and an artist's instructional that explains brush strokes, sculpture molds, color theory, and much more. With easy-to-follow instructions and beautiful step-by-step photographs, Heather shows how anyone can make her jaw-dropping creations, from Mehndi Hand Ginger Cookies to Snow Glass Apples to her seasonal masterpiece, a Duraflame(R)-inspired Yule Log..
Author: Renato Poliafito
Publisher: Knopf
ISBN: 0593537181
Category : Cooking
Languages : en
Pages : 321
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Book Description
Recipes that capture the flavors of la dolce vita, from Bologna to Brooklyn—Italian and Italian American-ish cakes, cookies, pies, pastries, desserts, tarts, savories, and breads from the James Beard Award–nominated brains behind one of America’s best bakeries A joyous celebration of Italian, American, and Italian American tastes and traditions, Dolci! is a compendium of molto delizioso baked goods from both sides of the Atlantic. In almost a hundred recipes, James Beard–nominated baker Renato Poliafito pays homage to pastries of the Old World and the New—with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies. Poliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think Aperol Spritz Cake, Italian Krispie Treats, Malted Tiramisu, Panettone Bread Pudding, and Mocha Orange Whoopie Pies. In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini—and for good measure, Italian-inflected cocktails (Amaro Root Beer Float!). A vibrant comingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, Dolci! hits the sweet spot between Italian and American baking.
Author: Frankie Avalon
Publisher: Macmillan
ISBN: 1250059135
Category : Cooking
Languages : en
Pages : 226
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Book Description
The iconic singer shares over 80 beloved Italian recipes from four generations of Avalons in America.
