Giuseppe's Italian bakes Over 60 classic cakes, desserts & savoury bakes

Inspired by his father's passion for cooking, Dell'Anno, the 2021 winner of the Great British Bake Off, debuts with a solid bounty of baked goods that are rooted in Italian traditions. The refreshingly no-nonsense prose complements the author's matter-of-fact approach, and recipe origin stories are brief but informative (on torta della nonna, a pie filled with pistachio cream and decorated with pistachios: "Its origins are in Tuscany, where it became ubiquitous in restaurants in the 80s"). Cakes and tarts include amor polenta (polenta sponge cake) topped with whipped cream and raspberries, and crostata semola e cioccolata, a ricotta-filled semolina and chocolate tart from Tuscany. Cookie choices--occhi di bue (ox eyes) with apricot jam sandwiched between two crunchy almond biscuits, and the oddly shaped, hazelnut-filled brutti ma buoni ("ugly but good")--are small but sweet indulgences. Calzoni and tiella constitute the heart of the savory dishes, with four different filling options, including ripieno di cipolle made with onion, olives, and salami. QR codes link to Dell'Anno's YouTube channel, where he demonstrates trickier techniques, such as how to laminate the dough of a focaccia barese. A champion under the tent scores a victory on the page with this toothsome collection. (Dec.)

Dell'Anno, the 2021 Great British Bake Off winner, delves into Italian classics in his first cookbook. Making no claims to have created an exhaustive or definitive cookbook on Italian baking, he's chosen his own and his family's versions of recipes that are meaningful to him, which only adds to its appeal. While there are some well-known and much-loved treats such as tiramisù (with a recipe for lady fingers too); cannoli; and focaccia, there are a wealth of less familiar recipes, including torta tenerina (little tender cake), a very chocolatey cake from Ferrara; torta latte caldo e caffè, a hot milk and coffee sponge cake; or baci di alassio, chocolate hazelnut sandwich cookies. Dell'Anno offers an excellent introduction to all of these bakes, giving background on their origins and offering thorough directions and explanations for his methods. He also discusses ingredients and lists alternatives for those unable to source European ingredients, making this especially accessible for American bakers. VERDICT Dell'Anno's debut will appeal to more than just Bake Off fans, with plenty of enticing recipes for the home baker who wants a taste of Italy.--Melissa DeWild