LA VISIONE CONTEMPORANEA DELLA PASTICCERIA
5th bound Reprint
The necessary and natural evolution of the "Italian Pastry Manual": over 800 pages full of technique and illustrations, which are the result of an in-depth professional career of the Author, eager to offer a useful tool in the laboratory. Not only techniques and recipes, but all the tools to build your own way of working and evolving, through tools and ideas to "get" your own pastry, made of a lot of study, technical tests, emotions and in-depth technique. Hence the concept of creative science, according to a modern and dynamic vision. The manual covers all the fundamental themes, from puff pastry to whipped masses, from puff pastry to biscuits, from various types of creams to meringues, from leavened pastries to cakes, from tea pastries to pralines, from chocolate to pate à bombe, from icings with icings, from soufflés to nougats, from jams to crunchy, from candying to fried foods, to alternative and savory pastries ... A unique and complete approach to pastry in all its magnificent nuances.
* From the 4th reprint there have been corrections of updates, for those who already have the book, and would like to receive these pluses, just write to firstname.lastname@example.org