The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Floydm's picture
Floydm

I get a lot of books from publisher, most of which I don't post about, but I received one today that I really like. 


Biscotti: Recipes from the Kitchen of The American Academy in Rome, The Rome Sustainable Food Project comes out in a week or so.  It is a little book but contains a really nice selection of cookie, biscotti, and meringhe recipes.  There are a nice range of recipes, everything from basic sugar cookies to fava bean cookies, and while a few require ingredients that I don't keep around the house (fava beans, pine nuts), none of them that I've looked at strike me as terribly complex or inaccessible.


What else.  The photography and typography are nice, the paper feels nice, it is just... a really lovely little book, one that feels more expensive than the thirteen bucks you can pick it up for right now. It'd make a nice, inexpensive gift for anyone you know who likes to cook and bake but hasn't yet caught the bread bug. 


I've not baked any of the recipes from it yet, but I shall soon.

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