(This post will appear on the Paper Palate blog, a member of the Well Fed Network)
Book review of Camilla V. Saulsbury’s Panna Cotta: Italy’s Elegant Custard Made Easy
I had never heard of panna cotta before I saw it made on Iron Chef a few years ago. I obviously do not frequent many Italian restaurants, mainly because I live in an Italian restaurant wasteland where white dinner rolls (you know, the kind that you buy at Stop and Shop ready to pop in the oven to “bake”) are served along with bologna antipastos (practically right out of the grocery store packaging). No, you can bet panna cotta will not be on any local menus.
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