Tradition in evolution - 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…

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