This seventh volume collects technical introductions, basic recipes and step by step procedures of the great 'families' of pastry work. It starts with the B for cream puffs, passing through the C for chocolates, up to the F for fried and shortcrust pastries, the M for meringue, the P for sponge cake... For each of the sections the reader will find, conveniently gathered together, both the technical narrative and the practical advice, as well as the working steps.
TECHNICAL DATA
Author: Iginio Massari
Publication date: 2017
Language: Italian
Pages: 288
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Non solo zucchero Vol.7 by Iginio Massari
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