Dolci: Italy's sweets

<P>Join Francine Segan on a virtual tour of Italy with more than 125 recipes for cookies, cakes, pastries, frozen confections, and more.

Favorites such as Cannoli and Zuppa Inglese are featured along with unusual regional specialties such as Licorice Granita and Chocolate Eggplant.

In addition to beloved classics and traditional holiday fare, readers will find contemporary sweets enjoyed by Italians today&#8212;including a light and luscious &#8220;updated&#8221; Tiramis&#249; that does not use raw eggs.

Segan brings each recipe to life, introducing the countless cooks from whom she learned them: Italian grandmothers and young foodies, pastry chefs and bakery owners, food writers and internationally renowned sweets manufacturers.

A chapter on after-dinner drinks rounds out this ultimate, comprehensive guide.<BR><BR>Praise for <I>Dolci</I>:</P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal>&#8220;Italian home cooks seem to have a savant-like talent for elevating humble staples such as fresh fruit, nuts and cocoa to elegant heights.

Their gift: knowing when an ingredient is at its peak and being unafraid to let its singular virtues shine.

Evidence of that talent is on every page of <I>Dolci: Italy&#8217;s Sweets</I>, a new cookbook by food historian Francine Segan that brings together a canon of authentic recipes collected from the people who really use them&#8221;</P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal>&#8212;<I>The Wall Street Journal<BR><BR></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal>&#8220;Full-page<I> </I>color photos and an elegant design make this a great contender for a gift book.

A swoon-worthy title for those with a sweet tooth and open to expanding their dessert repertoire.&#8221;<BR>&#160;&#8212;<I>Publishers Weekly</I></P>