About this item
"Filled with classic recipes, creative innovations . . . The world of twice-baked sweets might seem challenging to new bakers, but Marchetti is a good coach." - Chicago Tribune. Ciao Biscotti is a collection of forty-four authentic biscotti from Italian cooking expert Domenica Marchetti. Studded with nuts, adorned with chocolate, or dotted with dried fruit, biscotti, Italys unique twice-baked cookies have a crunchy, toasty, enduring appeal. Perfect for dunking into coffee, tea, or Vin Santo, theyre easy to make; and transform a simple bowl of ice cream or sorbet into a special dessert. With savory ingredients swapped for the sweet ones, biscotti are a delicious accent to a cheese platter. Nibble on traditional flavors such as Hazelnut or Anise, coffeehouse neo-classics like Christmas Cranberry-Pistachio, tempting new versions such as Browned Butter and Toblerone, or savory ones, including Mountain Gorgonzola and Walnut, and taste the perfection of a classic cookie. Ciao biscotti!. "Will keep biscotti lovers happy for a very long time . . . Some of the old classics are here, like almond or anise biscotti, but shes also included some recipes for some not-so-traditional ones like browned butter and Toblerone." - Ciao Chow Linda. "Youll find yourself turning out batch after batch of these twice-baked delights in your own kitchen . . . packed with tips on technique and ingredients, and clear recipes make the baking easy." - LItalo Americano
About the Author
Before I was a cookbook author and food writer, I was a newspaper reporter. I wrote about all kinds of things: school board meetings, the latest fitness craze, or how billionaire philanthropists like to give away their money. I hardly ever wrote about food, even though it was the subject I thought about most. Years after I had graduated from Columbia School of Journalism and worked at several newspapers, it finally dawned on me that I could and should be writing about food. So that is what I am doing.
I grew up in an Italian family. At the dinner table we spent more time debating what we should eat tomorrow night than politics or the news of the day. My mother is a native of Chieti, a picturesque hilltop city in Abruzzo, not far from the Adriatic coast. She had my sister and me shaping gnocchi and ravioli by the time we could see over the kitchen counter. We spent our summers in Italy with my mother's three sisters (all great cooks) ; each year my father planned trips around the peninsula guided by where the best local food and wine were to be found.
I've continued the tradition of food-focused trips now that I have my own family, and I'm happy to say that my latest book, The Glorious Pasta of Italy, has some great examples of little-known regional specialties as a result.
Thanks for stopping by! Visit domenicacooks.com to chat anytime!
