THE SWEET SIDE OF FAIRY TALES

Recipes alternate with the fairy and folk tales that inspired them in this Italian import.

Unfortunately, neither element shines. The tales, while a great mix of well-known favorites and new ones (“The Six Swans,” “The Wolf and the Seven Kids”), are each crammed on a single page and lack clear paragraph divisions, making them quite difficult to read. But the recipes are the book’s biggest weakness. Many of the ingredients are not cheap and may prove hard to find for U.S. readers—gelatin sheets, vanilla pod, icing sugar (though both U.S. and metric measurements are included). Similarly, lots of kitchen gadgets are used—molds, mixer, blender, stick mixer, food processor, bain-marie (there’s no glossary). Some of the recipes seem to be missing steps (cut using cookie cutters, but there’s no mention of rolling the dough) or are not specific enough—“stew the apples in the pan for several minutes”; “add rice and wait until it is cooked”; “1 jar of your favorite jam”; “glass” as a unit of measure—and there is no note about safety or parental supervision. Attanasio’s digital illustrations feature large-headed characters with tiny limbs and bodies, but the details shown don’t always match the text, and a couple of recipes involving shaping puff pastry truly need photos. Finally, the book’s audience is difficult to pin down—the complexity of the recipes eliminates most fairy-tale readers.

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