Tradition in Revolution - 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…

LanguageEnglish

ISBN-13978-8896027219

Author/sLeonardo Di Carlo

Hardcover832 pages

Weight3 kg

847 pages

Weight3 kg