Combo 2 books
1) Piccola pasticceria salata
One of the most successful titles of this inexhaustible, as well as unpredictable, professional: Luca Montersino, is once again available for the Italian Gourmet catalog. Piccola pasticceria salata, in the words of its author, Luca Montersino, "does not represent for me one of the many books written to give recipes and advice to my colleagues, but rather the expression of a real desire to put down on paper what is the result of years of study, of several tests, in order to produce a line of savory food different from the one known until now..."
The book is divided into 8 sections: modern mignons, tartlets, fried, leavened, revisited classics, healthy, cookies and shortbread.
You will find over 80 recipes, including basic tips and a comprehensive technical glossary.
Luca Montersino was certainly one of the first to believe in the potentiality of savory pastries. Always committed to research, curious and experimental by nature!
TECHNICAL DATA
Author: Luca Montersino
Publication date: 2020 - reprinted
Language: Italian
Pages: 204
2) Choux
Luca Montersino starts from a great classic of international pastry - the pate à choux - to reinterpret it, rediscovering its incredible versatility, ranging from countless shapes and sizes, from sweet to savory, from French classics such as the eclair, to creative shapes invented from scratch.
Choux pastry is a basic pastry recipe useful for making cream puffs, éclairs and zeppoles. It has a neutral taste and is widely used in pastry and gastronomy, so it's perfect for making both sweet and savory creations!
You will find over 70 recipes: from cream puffs, to eclairs, to Paris-Brest, to religious and finally to special formats.
TECHNICAL DATA
Author: Luca Montersino
Publication date: 2015
Language: Italian
Pages: 304
