
The ultimate book for pastry chefs: Tradition in Evolution.
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.

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.

Ultimi da Food Executive
- Uso di oleogel per sostituire la margarina nei panini cotti al vapore e al forno
- Sottoprodotti dell'ananas come ingredienti per alimenti funzionali
- Regolamento UE 2022/1343 e 1346 sui livelli massimi di residui di alcuni antiparassitari in alimenti
- Regolamento UE 2022/1321 e 1324 sui livelli massimi di residui di alcuni antiparassitari in alimenti
- Supportare la continuità di servizio con i Micro Data Center