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6th Ed. Chocolate - Ramon Morató
6th EDITION
The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional...
The art and science in pastry by Leonardo Di Carlo
Tradition in evolution - Leonardo Di Carlo
130.00€
The art and science in pastry by Leonardo Di Carlo
Tradition in evolution. The art and science in pastry by Leonardo Di Carlo
More than 800 pages of technical knowledge: not only many recipes and technical information, but also the means to build one’s way of working and developing through basic notions, tests, emotions.
All the fundamental themes are treated:
- from puff pastry to whipped mixtures
- from choux pastry to biscuits
- from basic creams to meringues
- from leavened dough to cakes
- from petits fours to praliné
- from chocolate to pâte à bombe
- from gelato to glazes
- from soufflé to nougat
- from jam to nut brittle
- from candying to fried products
- from alternative pastry products to savoury baking…
A unique and complete approach to pastry art in all its wonderful nuances.
- Language
- English
- ISBN-13
- 978-8896027219
- Author/s
- Leonardo Di Carlo
- Hardcover
- 832 pages
- ISBN-10
- 8896027217
- Weight
- 3 kg
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Stephanie T. published the 20/03/2024 following an order made on 07/03/2024
5/5
I've been looking for this book for a while now, and finding a new copy was excellent! The book is perfect for trained chefs who are looking for something for science forward!
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