Book Tradition in evolution. The art and science in pastry by Leonardo Di Carlo

Tradition in evolution - Leonardo Di Carlo

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The art and science in pastry by Leonardo Di Carlo

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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…

A unique and complete approach to pastry art in all its wonderful nuances.

Data sheet

Language: English
ISBN-13: 978-8896027219
Author/s: Leonardo Di Carlo
Hardcover: 832 pages
ISBN-10: 8896027217
Weight: 3 kg
Skill Level: Professional

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5 /5

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Stephanie T. published the 20/03/2024 following an order made on 07/03/2024

5/5

I've been looking for this book for a while now, and finding a new copy was excellent! The book is perfect for trained chefs who are looking for something for science forward!

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Anonymous customer published the 09/12/2023 following an order made on 03/12/2023

5/5

Excited and thrilled to get that book that was highly praised in many professional groups, hoping to learn from the best.

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