Giuseppe's Italian Bakes: Over 60 Classic Cakes, Desserts and Savory Bakes

by Giuseppe Dell'Anno

Overview

Giuseppe Dell'Anno won hearts the world over when he was crowned winner of the Great British Baking Show in 2021. In Giuseppe's Italian Bakes, his first cookbook, Giuseppe shares his skill, knowledge and love of baking through over 60 new sweet and savory recipes.

Growing up in Italy and learning to cook at the side of his beloved chef-father, Giuseppe has mastered everything from focaccia to florentines, each with his own signature twist on the classics of Italian baking.

Through his step-by-step recipes, Giuseppe guides you through making focaccia, pannacotta, tiramisù, rum baba, piadine, Sicilian cannoli and, of course, pizza, among many other delectable treats. With gorgeous color photos throughout and tips and tricks from the master of the technical challenge, bring a taste of the Italian bakery to your home with Giuseppe's Italian Bakes.

Product Details

ISBN-13:	9781787139282
Publisher:	Hardie Grant
Publication date:	12/13/2022
Pages:	176
Sales rank:	65,830
Product dimensions:	7.50(w) x 9.80(h) x 1.90(d)

About the Author

Giuseppe Dell'Anno was crowned champion of the Great British Baking Show 2021. In his professional life he is an engineer; he grew up in Italy and now lives in Bristol, UK, with his wife and three children.

Editorial Reviews

11/07/2022

Inspired by his father’s passion for cooking, Dell’Anno, the 2021 winner of the Great British Bake Off, debuts with a solid bounty of baked goods that are rooted in Italian traditions. The refreshingly no-nonsense prose complements the author’s matter-of-fact approach, and recipe origin stories are brief but informative (on torta della nonna, a pie filled with pistachio cream and decorated with pistachios: “Its origins are in Tuscany, where it became ubiquitous in restaurants in the 80s”). Cakes and tarts include amor polenta (polenta sponge cake) topped with whipped cream and raspberries, and crostata semola e cioccolata, a ricotta-filled semolina and chocolate tart from Tuscany. Cookie choices—occhi di bue (ox eyes) with apricot jam sandwiched between two crunchy almond biscuits, and the oddly shaped, hazelnut-filled brutti ma buoni (“ugly but good”)—are small but sweet indulgences. Calzoni and tiella constitute the heart of the savory dishes, with four different filling options, including ripieno di cipolle made with onion, olives, and salami. QR codes link to Dell’Anno’s YouTube channel, where he demonstrates trickier techniques, such as how to laminate the dough of a focaccia barese. A champion under the tent scores a victory on the page with this toothsome collection. (Dec.)

Publishers Weekly

"We’ve got focaccia, we’ve got polenta cake, we’ve got crostatas, we’ve got tiramisù, we’ve got piadine, we’ve got cannoli, we’ve got GIUSEPPE! Hooray." - Paula Forbes, Stained Page News

"Crisp photography, precisely measured ingredients, and detailed instructions guarantee every focaccia, tiramisù, and pizza turns out beautifully." - Jacqueline Raposo, Epicurious

"Giuseppe is best known for creating bakes that were delicious and precise. Giuseppe’s Italian Bakes takes you on a journey through Italy with his recipes, so hopefully you renewed your passport!" - Katie Schindelheim, Let's Eat Cake

"Full color photos and easy-to-follow instructions mean you’ll be baking up a storm in no time!" - Courtney Rodgers, Book Riot

"Season 12 winner Giuseppe Dell'Anno incorporated his Italian heritage into many of his bakes—and now, you can, too." - Emily Burack, Town Country

From the Publisher

12/01/2022

Dell'Anno, the 2021 Great British Bake Off winner, delves into Italian classics in his first cookbook. Making no claims to have created an exhaustive or definitive cookbook on Italian baking, he's chosen his own and his family's versions of recipes that are meaningful to him, which only adds to its appeal. While there are some well-known and much-loved treats such as tiramisù (with a recipe for lady fingers too); cannoli; and focaccia, there are a wealth of less familiar recipes, including torta tenerina (little tender cake), a very chocolatey cake from Ferrara; torta latte caldo e caffè, a hot milk and coffee sponge cake; or baci di alassio, chocolate hazelnut sandwich cookies. Dell'Anno offers an excellent introduction to all of these bakes, giving background on their origins and offering thorough directions and explanations for his methods. He also discusses ingredients and lists alternatives for those unable to source European ingredients, making this especially accessible for American bakers. VERDICT Dell'Anno's debut will appeal to more than just Bake Off fans, with plenty of enticing recipes for the home baker who wants a taste of Italy.—Melissa DeWild

Library Journal