Something as simple as a crunchy biscotti, studded with hazelnuts and served with a glass of Vin Santo, can be quite spectacular. Anne Bianchi knows this well. A teacher of Italian cuisine and the author of Dolci Toscani , Bianchi will reveal the glories of Tuscan dessert-making in this informative workshop. Bianchi, owner and director of the Toscana Saporita Cooking School , splits her time between New York and the Tuscan province of Lucca. Tuscany, in all its colors, scents, and, thank God, tastes and textures, comes alive in these little chapters, and the recipes make one yearn for cold, rainy days when a slow-cooking pot of soup can perfume a home and soothe a soul.
Baked goodies can perfume a home and soothe the soul as well.
We all know that they certainly can satisfy a sweet tooth, which, when we're in the throes of a craving, seems no less important.