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It includes basic recipes, throughout-the-day sweets and savouries, and seasonal sections covering spring through winter, plus special occasions like New Year’s Day, Christmas, and other feast days. Recipes focus on practical preparation with modern, accessible equipment, offering simple cakes, decorations that are not overly elaborate, and guidance on ingredients and oven temperature 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does the cookbook cover in terms of recipe selection?","Question",{"text":112,"@type":113},"It collects over 250 Italian dessert and pastry recipes, including simple desserts, original cakes, and traditional sweet dishes, plus snacks and savouries.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How is the book organized for daily use?",{"text":117,"@type":113},"It includes a “Throughout the Day” section with recipes grouped by meal moments such as Breakfast, Midday, Afternoon Tea, and Apéritif Snacks, continuing through to After the Theatre.",{"name":119,"@type":110,"acceptedAnswer":120},"What seasonal and special-occasion guidance is included?",{"text":121,"@type":113},"The book provides seasonal sections for Spring, Summer, Autumn, and Winter, and a “Special Occasions” part featuring feast days and festivals like New Year’s Day, Easter, All Saints, and 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recipescollected byLEONE BOSI  \nThe traditions of cooking in Italy can betraced to classical times,revived by theDoges of Venice and the great medievalfamilies who were famous for their lavishbanquets.The Medicis took their Floren-tine cooks to the French courts and eachnation learnt from the other.Nevertheless,Italian food is still very distinctive andmuch of it is local and traditional.  \nThe Italians are prodigious eaters of cakes.Their pastry-cooks are famous.Their pastafrolla(shortcrust pastry)and pasta sfoglia(faky pastry)are unique.The Italiansproduce highly original biscuits and in-vented the macaroon.Their plum puddingsare rich and spicy.They use quantities ofcream and ice-cream,butter,eggs andalmonds to create the greatest confectioneryin the world.They are artists of the kitchen.  \nThis is essentially an Italian cook book.Itis practical,as it is intended for today'shousewives with smallkitchens and modernbut basic equipment,and recognises thatpastry can be bought in frozen packs andthat ice-cream comes from the supermarket.The decorations are not over elaborate.The recipes are for simple desserts andoriginal cakes,besides the classical dishes.Snacks and savouries,as well as traditionalsweet dishes,are included.  \nThis superb book,lavishly illustrated with82 full-colour illustrations,will encourageany cook who seeks new inspiration,andopen up an exciting new culinary world forthe hostess or the housewife.  \nITALIAN DESSERTS AND PASTRIES  \nhttps://archive.org/details/italiandessertsp0000unse  \n# ITALIANDESSERTS AND PASTRIES\n\nOver two hundred and fifty recipescollected by LEONE BOSI  \nWith an introduction bySILVINO TROMPETTOMaitre chef des cuisines at the Savoy Hotel,London  \nC1972 A.Mondadori Editore,Milano.  \nC1974 English Translation,Lutterworth Press,Guildford and London.  \nThis edition published by Purnell Book Services Ltd;Giles House,49/50 Poland Strect,London W1A 2LGby arrangement with Lutterworth Press.  \nPrinted in Italyby A.Mondadori Editore·Verona  \nPHOTOGRAPHS  \nArchivio Mondadori:71,143,206—-Arie de Zanger:195-Ballo:210—Bouillaud:171—Castaldi:191,199,203,207—Cozzi:VI di sovraccoperta,90—Dal Gal:39,46,58,  \n67,83,94,103,106,110,111,114,115,118,127,130,131,138,147,158,162,174,175,186-De Biasi:167—Del Grande:178—Editions des Deux Coqs d'Or:23,42,47,74,82,  \n87,114,130,131,134,150,155,159,170,211—Frai:19,22,50-51,111,139,147,154,163,166—Ginori:34,46-Haertter:94—Jardin des Modes:26—Kobel:127—LloydO'Neil Pty.Ltd:63,79,183—Lotti:151—Marie Claire:119-Panicucci:98,123,202—、Syndication International:31.  \nCONTENTS  \nINTRODUCTION8  \nBASIC RECIPES11  \nTHROUGHOUT THE DAY33Breakfast35Elevenses43Midday49Afternoon Tea61Cocktail and Apéritif Snacks75After the Theatre81  \nTHE FOUR SEASONS89Spring91Summer99Autumn121Winter135  \nSPECIAL OCCASIONS161  \nFEAST DAYS AND FESTIVALS179New Year's Day181Epiphany182Carnival Time184Easter188All Saints194Christmas198  \nRECIPE INDEX212  \nOZ—ounce1b—poundin.—inchpt—pintf oz—fluid ounceg—gramme  \n375°-450°  \nhot-      \nmoderate      \n325°—350°  \n275°—300°  \ncool-    \nEDITOR'S NOTE  \nThroughout the book the following abbreviations have been used:  \nkg—kilogramme1—litredl—decilitrecl—centilitremm—millimetrecm—centimetre  \nThe lists of ingredients do not include butter or fat used for greasing,or flour,sugar and breadcrumbs for preparing tins.All referencesto flour and sugar indicate plain flour and granulated sugar,unlessotherwise stated.  \nThe following may be taken as general guidelines for the oventemperatures (they are given in Fahrenheit,for an electric oven):  \nWhere wafers are required,continental-type biscuit wafers arecalled for.These should be available from a good delicatessen,invarious sizes.","cbCaiqyt5BxETQZC","https://ap.wps.com/l/cbCaiqyt5BxETQZC","pdf",17426853,226,"English","# INTRODUCTION\n# BASIC RECIPES\n# THROUGHOUT THE DAY\n## Breakfast\n## Elevenses\n## Midday\n## Afternoon Tea\n## Cocktail and Apéritif Snacks\n## After the Theatre\n# THE FOUR SEASONS\n## Spring\n## Summer\n## Autumn\n## Winter\n# SPECIAL OCCASIONS\n## FEAST DAYS AND FESTIVALS\n## New Year's Day\n## Epiphany\n## Carnival Time\n## Easter\n## All Saints\n## Christmas\n# RECIPE INDEX","[{\"question\":\"What does the cookbook cover in terms of recipe selection?\",\"answer\":\"It collects over 250 Italian dessert and pastry recipes, including simple desserts, original cakes, and traditional sweet dishes, plus snacks and savouries.\"},{\"question\":\"How is the book organized for daily use?\",\"answer\":\"It includes a “Throughout the Day” section with recipes grouped by meal moments such as Breakfast, Midday, Afternoon Tea, and Apéritif Snacks, continuing through to After the Theatre.\"},{\"question\":\"What seasonal and special-occasion guidance is included?\",\"answer\":\"The book provides seasonal sections for Spring, Summer, Autumn, and Winter, and a “Special Occasions” part featuring feast days and festivals like New Year’s Day, Easter, All Saints, and Christmas.\"}]","ITALIAN DESSERTS AND PASTRIES - A classic Italian cookbook | PDF",1790604342,348]