Salvatore De Riso’s cookbook, I dolci del Sole has been a publishing success that’s sold close to 100,000 copies, and – good news! – an English-language version is predicted for 2012 by the publisher Rizzoli. The recipes, numbering around sixty and including both savoury and sweet (there even some appropriate for those with celiac disease) are accompanied by lush photographs of the Amalficoast surroundings, as well as ingredients and local faces – friends and colleagues of De Riso, be them fishermen, cheese-makers, or the man who “talks to lemons”.
In an overwhelmed sector of cookbooks, De Riso’s tome stands out for the meticulousness of its recipes, which is particularly crucial when it comes to pastry-making, which is one of the most precise of the culinary arts. The book also conveys the importance of Salvatore’s homeland, and perfectly expresses the bond between an artist and his place of origin.
Dolci del Sole. Ricette, passione e tradizione della Costiera Amalfitana
By Salvatore De Riso