Making Your Own Biscotti and Dunking Delights - Hardcover

Meilach, Dona Z.

Hardcover

ISBN 10: 0517704951 ISBN 13: 9780517704950

Verlag: Crown Pub, 1996

Inhaltsangabe

Book by Meilach Dona Z

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Reseña del editor

Based on the growing popularity of coffeehouses, a delectable cookbook features fifty recipes for dunking cookies, appetizers, toppings, icings, and frostings, along with sources for biscotti-making ingredients. 20,000 first printing.

Nota de la solapa

scotti, dunking has become socially acceptable. These long, dry, semihard cookies with curved tops and flat bottoms are especially designed for dunking. Their unique texture and taste are perfect for absorbing coffee, tea, punch, wine, or soup.

Biscotti date all the way back to Columbus's time when an Italian baker served them with Tuscan wines. From there the idea spread throughout Italy and nearby countries, and eventually each province became known for a particular flavor of biscotti. Traditionally, biscotti (which means "twice-baked") are almond-flavored, but now they may be chock-full of different nuts, dried fruits, chocolate chips, or trail mix. Their tops or sides may be plain; dusted with sugar and cinnamon; frosted with chocolate, white, or lemon icing; or decorated with sprinkles, baci, or ground or sliced nuts.

Biscotti for desserts are sweet, but spicy ones are for polite dunking in soups, appetizer dips, or fondues. They are lean, light, and adaptable

Über diese Auflage

• Verlag: Crown Pub
• Erscheinungsdatum: 1996
• ISBN 10: 0517704951
• ISBN 13: 9780517704950
• Einband: Tapa dura
• Anzahl der Seiten: 95
• Zeichner: Moritz-Magnesio Clair