I recently had this volume at home for crazy bread fans like me, another volume from the Libros con Miga guys. Following his philosophy of doing what he likes the most, publishing books related to the #panarra world, in addition to doing it with class and care. The book is good, well-explained recipes and quality photos (perhaps from the best bloggers in this country, Alicia, Ana, Ernestina, Eva, Pam and Raúl).
You can already enjoy a classic of Italian gastronomy, ” Pane e Roba Dolce “, by the famous Margherita and Valeria Simili, the ” Simili Sisters “, with the title in Spain, Italian Bread and Sweets . At the beginning of the book you will find a prologue by Mr. Ibán Yarza, who has already translated the Spanish version of Jeffrey Hamelman’s Bread for Libros con Miga. In it you will find a collection of classic Italian recipes, sweet and savory, such as pizza, ciabatta or focaccia, or panettone, pandoro or colomba … all of them a delight. David de Jorge (Robin Food) says that it is “ A book of those that one does not want to lend because all the recipes are profitable and successful ”And he is right, they are not only recipes, it is a way of making breads and sweets told with enthusiasm. The illustrations are neat, a perfect gift for anyone entering the exciting world of bread.
Italian bread and sweets teach us how to make bread at home, in its variants of the Italian tradition, as well as the most classic sweets in this country, with panettone in the lead. The book explains all the stages of its preparation: kneading, resting, fermentation, cooking and preservation techniques. With this book we will learn in a simple and very rigorous way all the theoretical and practical aspects of making Italian bread and sweets.
More than 70 recipes that show us how to make Grissini, Chapata, Pizza, Focaccia , Panettone, Pandoro, Colomba, Angelic Braid … a lot of ideas to recover those old recipes that were being lost but that are coming back to life today. It also has that point that I like, the best story of each of the breads and the way of telling it and the format of the book is very manageable in the kitchen. Although it is stained with flour, it is easy to clean, something that is not often clear with cookbooks. In short, a book that has surprised me, the amazing panettone, and the Grisini very successful. I hope you cheer up with the book and enjoy it as much as I do!
Italian bread and sweets
- Authors: Iban Yarza (Prologue), Margherita Simili (Author), Valeria Simili (Author), Lorenzo Mariani (Translator)
- Number of Pages: 224 – Softcover Binding.
- Price € 17.10
- Editorial: Books with Miga. Edition: edition (Oct 29, 2014).
- ISBN: 978-8494193415
- Spanish edition
I leave you with a piece of Ibán Yarza’s prologue :
“It is a nearby book that is not in a hurry to teach or boasts knowledge, it is a slow book that goes from easy to difficult, which takes you by the hand and leads you down the path of bread. If we talk about the wide universe of Italian bread, this approach is both a necessity and something to be thankful for.
Finally, I cannot fail to mention the great effort that has been made in the graphic section, improving, in my opinion, the
original edition . In short, reading these hidden words so far is being able to open a door and travel with the mind, almost dreaming of the flavors and textures before even turning on the oven. What until now we only suspected is here; surely the expression of surprise and satisfaction that most readers pronounce is “It was this!”. Yes, this was it, and now it’s here for everyone: Pane e roba dolce is «Italian bread and sweets »
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