Patisserie of Italy by Jeni Wright (McGraw-Hill Book Co.: $17.95, 128 pp.)
The companion volume to "Patisserie of Vienna," this book explores every region of Italy, providing sweet samples of pastry goods found in pasticcerias.
"Originality and individuality are the keynotes in Italian patisserie," cookery writer and cookbook editor Jeni Wright writes. ". . .the beauty of Italian pastry-making is that one is allowed total freedom of expression."
The unique collection ranges from sweet raised breads, cakes and tarts to cookies and sweetmeats. The author has skillfully adapted the original recipes of La Fornaia, an Italian bakery in London that supplies 35 varieties of breads and an enormous selection of authentic pastries to shops, restaurants and trade customers throughout England.