2024 the best chocolate chip.cookie recipe review

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(as of Nov 12, 2024 13:13:08 UTC - Details)

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.

From the Publisher

Publisher ‏ : ‎ Knopf (June 25, 2024)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 0593537181
ISBN-13 ‏ : ‎ 978-0593537183
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 8.33 x 1.1 x 10.29 inches
Reviewer: Victoria
Rating: 5.0 out of 5 stars
Title: A wonderful cookbook everyone should add to their collection!
Review: I haven't been this excited for a cookbook in a while! I love the Italian American twists and bookmarked a bunch of recipes to make when I did my first read through.I started off with making a half batch of the American cinnamon rolls and a half batch of the maritozzi with a batch of the brioche dough. I was a little weary when I saw the recipe called for cold butter to knead into the dough, when I'm used to seeing room temperature. But it worked perfectly. I did have to knead it a bit longer then the estimated times, but it still worked out! My mixer did get a work out. The cinnamon rolls were so so soft. My husband said they were the best. The bread itself was so butter, and we appreciated that the cinnamon rolls weren't ridiculously sweet. The cream cheese icing was absolutely the best. The recipe makes a large amount, but nobody was complaining here.The maritozzi are one of my favorites, such a simple pastry but just so good. I mean, even the plain buns themselves were SO good. I might have eaten a plain one with butter to just test it. After we tasted the cinnamon rolls and maritozzi, I immediately went and made a full batch of cinnamon rolls the next day.I've also made the tiramisu rice krispies and the Bosco Nero. The rice krispies were easy and had a great tiramisu flavor to them. I liked that they also tell you how to keep it (in the fridge) and they stayed a good texture and didn't harden permanently (I did have to let it come to room temp to get the best texture).The Bosco Nero, I actually made twice because it was that good. The chocolate cake is so moist. I wrapped the cake up in plastic wrap since I didn't put the cake together till the next day and found the texture to be better the next day. The best kind of cakes! The cherry jam was good. I need to get amaretto and substituted almond extract, but I will most definitely make that cake for a 3rd time when I get it. I can't get enough of it. My parents devoured the cake and took the whole cake home with them.I'm eyeing the aperol spritz cake to be my next bake. But the coffee coffee cake is also calling my (also my husband's) name. And then all the cookies....All ingredients come in both cup measurements and weights. I do wish they had pictures for each recipe mainly because I'm not as familiar with some of the Italian baked goods, but that's also why Google images is around! Everything I've made so far from this book has been amazing and been names as the best thing. I can't wait to continue the cycle with the rest of the recipes.Update! - I did end up making the coffee coffee cake, and the crumb on that cake is absolutely fantastic. The topping does call for a LOT of salt. The first time I made it, it was way too salty. I cut the amount of salt in half for the topping, and it was perfect. I made the malted milk tiramisu, the lady fingers recipe turned out absolutely perfect. My husband ate a bunch of them plain. The tiramisu itself was pretty good. The malted milk flavor is pretty prominent. I didn't have enough filling to make the tiramisu with 3 layers of lady fingers though.The strawberry pana cotta was good, I need to get better strawberry jam next time I think to truly enjoy it. I honestly think just doing a compote on top would've been excellent. I made the amarena cherry gelato. I loved the base of the gelato and couldn't stop eating it! One of my favorite things was the Italian Blondie (I can't remember the exact name of it right now). The brown butter is perfect, and it smells so so good when it's in the oven. I love the sweetness from the Apricot jam. I did 80 g of toasted pecans and the rest white chocolate chips for my fill in. I'd 100% make it again. It had a good chewiness too. Everything in the book has been stellar so far!

Reviewer: AC
Rating: 5.0 out of 5 stars
Title: Gorgeous Book! Creative twists on my favorite pastries . Full of recipes!!
Review: I’m a very experienced baker so I appreciate the book’s format of having the master doughs, batters and cream recipes in the back for reference. I also love that he includes both weighted and cup measurements.This book may not be for novice bakers especially if you are not familiar with the classic Italian pastries and ingredients and how they taste. Most Italian pastries are not overly sweet like American ones and some of the flavorings used like orange blossom water and amaro are not for everyone. Italian pastries and baked goods can be a 2+ day process,may have harder to find/ imported expensive Ingredients, require different kitchen tools than your standard ones, and are traditionally made entirely from scratch, so it’s important for people to understand this and not expect semi-homemade recipes that can be made in an hour or less.I do think he did a fantastic job of including a vast and wide variety of recipes while clearly explaining recipe instructions and the reasons for doing things in a particular way.I don’t understand why anyone would have trouble understanding the recipes simply because they have Italian names. The recipes are not in Italian.Yes some ingredients have Italian names but isn’t that to be expected?Most Italian pastries and baked goods aren’t named for the ingredients they contain but more for what they resemble, taste like, or after the place they are from, after a inside joke, the person who created them, or after the person that they were made for.If you are patient, have tried a variety of Italian pastries and love the flavors, and have some experience baking you will adore and treasure this book as much as I do!Just buy it and be everyone’s favorite dinner guest.

Reviewer: rnbaker
Rating: 5.0 out of 5 stars
Title: Beautiful book with great recipes
Review: Gorgeous photographs and great reading … I made the amaretto caramel this afternoon in preparation for making the brownies tomorrow and it’s delicious! Also made the frittata with bomba mayonnaise- used about half the amount of bomba as that was spicy enough for me- easy and really good. Can’t wait to work my way through this book!

Reviewer: Judy Cliffton
Rating: 5.0 out of 5 stars
Title: Dolci
Review: Wonderful recipes and lovely stories connected with each of them. Just recently received my copy and have made the New York Cheese Cake and the Chocolate Nutella Banana Cake. Wow, both are so delicious and turned out perfectly!Love this cook book!

Reviewer: R. Anderson
Rating: 4.0 out of 5 stars
Title: Lovely cookbook, wish there were more photos
Review: Everything I've made out of this book has been delicious and unique. Recipes are well-formatted and easy to follow, and include both volume and weight measurements. I would recommend adding this one to your collection of cookbooks. My one criticism is that many recipes don't have a photo. I would really like to see what everything is supposed to look like when done.

Reviewer: Bianca Ungerman
Rating: 5.0 out of 5 stars
Title: Dolci! is a revelation!
Review: Dolci is a revelation! Every aspect of this book is incredible, from the storytelling to the history to the recipes. Renato's story is both touching and inspiring, offering a glimpse into what it is like growing up as first gen American/the only American in a small Italian village- both isolating, both unique. The blurbs about Italy's culture and culinary traditions are not only educational but also add depth to the story.

Reviewer: MEC
Rating: 5.0 out of 5 stars
Title: Nothing short of magmificant
Review: I love to cook and bake. I own over 100 cookbooks. This has quickly risen to my number one favorite. The author clearly appreciates that baking is a unique artform with instantaneous oral gratifications. The book inspires me to start baking immediately and continue forever.

Reviewer: J. Diehl
Rating: 5.0 out of 5 stars
Title: Really great!
Review: Interesting recipes and back story of the Italian chef author.

Reviewer: Jason
Rating: 5.0 out of 5 stars
Title:
Review: An incredibly beautiful and well-written book.

Reviewer: Rebecca2309
Rating: 5.0 out of 5 stars
Title:
Review: Really enjoying this book! Images are great, some nice writing and clear instructions. Enjoying the American/italian mix, a nice addition to my ever growing cookbook shelf.

Reviewer: Alberto
Rating: 5.0 out of 5 stars
Title:
Review: Molto bella l’introduzione al libro, la storia della famiglia dell’autore. Rivisitazioni di ricette Italiane con un accento US. con nuove americane facili da riprodurre. Ottime immagini e spiegazioni