Panetteria: Gennaro’s Italian Bakery

In this impressive cookbook of sweet and savory baked goods, Italian-born chef Contaldo (Gennaro Slow Cook Italian), now living in the U.K., compiles diverse recipes including the delectable crostata di crema di semolina e pesche (a tart with semolina cream and peaches) and the homely and nostalgic biscotti di castellamare (childhood cookies). Contaldo includes an entire chapter on pizza, with classics such as pizza bianca and pizzette margherita (pizza with mixed tomatoes and anchovies) as well as recipes for calzones. He also provides some delightful gluten-free recipes such as castagnaccio (chestnut squares) and amor di polenta (polenta and almond cake). Outside of the recipes, must-read sections describe the stages of bread making, the different kinds of flour involved in Italian baking, and the different kinds of yeasts. Each chapter begins with a brief introduction describing the spotlighted item and its origins, immersing the reader in culture and history. With each recipe, Contaldo brings joy and dazzlement. (Nov.)