She has a cookbook out, a brand-spankin’ new one, released just last month. It’s her first, called Dolce Italiano, and if the recipes it contains are like any of the others I’ve seen in the Babbo Cookbook, it’ll be well worth picking up. Her approach, at least to my mind, is very much in keeping with the philosophy of Italian food in general: basically simple, though relying on top quality ingredients and careful attention to detail. And anyway, when was the last time you came across a book of Italian desserts that wasn’t all about cannoli, gelato and tiramisu? My guess is that Dolce Italiano will be on more than a few bakers’ Chirstmas lists this year. It’ll certainly be on mine.