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Product Description
Biscotti, the delicate, flavorful Italian cookie that is sweeping the American cafe scene, is presented in all its understated glory in this collection of 30 delectable recipes, each illustrated with a charming watercolor. Perfect for dipping into a steaming cappuccino or as an accompaniment to ice cream or a glass of wine, biscotti are endlessly versatile. They can be covered with chocolate, embellished with spices or nuts or kept in their simple, sophisticated original form. Light and healthy, they adapt easily to both casual and formal occasions. Filled with tips on baking and serving biscotti, as well as with delicious historical anecdotes, this small-format cookbook is the perfect introduction to a classic Italian experience.
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First Sentence
Bravo biscotti! These tantalizing twice-baked Italian cookies are the new darling of confections. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
Bravo biscotti! These tantalizing twice-baked Italian cookies are the new darling of confections. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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Most Helpful Customer Reviews
7 of 7 people found the following review helpful:
5.0 out of 5 stars
great little book for special biscuits,
This review is from: Biscotti (Hardcover)
This little book conjures up for me my childhood. The recipes are ancient and are usually memorised by the mamma of the house, so its nice to see them written down in black and white for everyone to make. The biscotti are italian classics from all around Italy, the biscotti are easy to make following the easily understandable text. These are biscuits you may find in an italian patissceria shop, they are good for dessets at the end of a meal, and also good with a big mug of cappuccino or espresso when friends come round for a good gossip. The book is well written and the illustrations in colour are eyecatching and attractive to look at making the text easier to read. I have given quite a few of these as stocking fillers and it is always well received. A good book to add your collection.
5.0 out of 5 stars
A Brilliant Book,
By
This review is from: Biscotti (Hardcover)
My local store stopped stocking biscottis and I was paying a small fortune for them on-line. I tried an on-line recipe and they were OK, in sheer desperation I ordered this book and all I can say is BRILLIANT. Sucecess from the first attempt, and this froma 62 year old bloke. Mind you cooking is just likme negineering, stick to instructions and you will succeed. Thanks for this little gem. No more going to Starbucks for me
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.7 out of 5 stars (22 customer reviews) 30 of 30 people found the following review helpful:
5.0 out of 5 stars
Is there life after Triple Ginger Biscotti?,
By M. J. Smith - Published on Amazon.com
This review is from: Biscotti (Hardcover)
This slim volume of biscotti recipes is a winner - a visually appealing volume as well as having consistency good recipes. It provides a sufficiently broad selection of biscotti - from very sweet to mildly sweet, from very crisp to barely crisp. Everyone should be able to find a favorite.
24 of 24 people found the following review helpful:
5.0 out of 5 stars
This is my most used and favorite biscotti book,
By A Customer - Published on Amazon.com
This review is from: Biscotti (Hardcover)
The recipes are varied and I can always find one that suits the occasion or suits whatever ingredients I happen to have on hand. It's a gift that I have given to numerous people and they LOVE it also. My favorite simple recipe is the one with grated nutmeg and orange rind..ummmmm
21 of 21 people found the following review helpful:
5.0 out of 5 stars
Yummers!!,
By A Customer - Published on Amazon.com
This review is from: Biscotti (Hardcover)
I've bought several biscotti books, but this is the one I keep returning to and have bought several copies of for gifts. I've made five or six of the recipes in it (I keep going back to the favorites!) and have used ideas from it to create my own versions, always successfully. The only complaint I have is that the "Chocolate Ribboned Biscotti" do not, in fact, have a ribbon of chocolate running through them, but a layer of melted chocolate slathered on the outside -- making it just like the recipes that suggest the chocolate as an option, rather than something different like a marble biscotti. Other than that minor complaint, I have to say that I'm very pleased with this book. I especially recommend the "Triple Ginger Biscotti," if you happen to like ginger!
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