• 525,00 € In Stock
    New

    A faster panettone. A sweet-and-sour levain. An aha moment that transformed our ryes. Modernist Bread is the culmination of over four years of nonstop research, photography, experiments, writing, and baking. These are just some of the new insights and techniques that will surprise and delight you—and help you make better bread.

    525,00 €
    In Stock
  • 74,90 € In Stock
    New

    The renowned Italian ice cream maker Andrea Soban publishes Progetto Gelato - making Italian gelato. In this editorial project, ice cream making is approached from two perspectives, artisan and entrepreneur. This broadens the focus of other books generally focused on the technical needs of the figure of the craftsman, to meet those of an ice cream maker...

    74,90 €
    In Stock