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Tradition in evolution - Leonardo Di Carlo
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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
- Skill Level
- Professional
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