| Description |
359 pages : color illustrations ; 28 cm |
| Note |
Includes index. |
|
The recipes in this book were first published as Il cucchiaio d'argento: scuola di pasticceria, first published in 2019. |
| Contents |
Getting started -- Basic preparations and recipes. Pastry ; Sponge ; Choux ; Batter ; Enriched dough ; Chocolate ; Meringue ; Creams and mousses ; Semifreddos ; Icing and frosting. |
| Summary |
Dishes found in bakeries throughout Italy's diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations--the Italian way. |
| Subject |
Desserts -- Italy.
|
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Confectionery -- Italy.
|
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Baking -- Italy.
|
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Cooking, Italian.
|
| Genre |
Cookbooks.
|
| Added Author |
Simpson, Franca Scurti, translator.
|
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First Edition Translations Ltd., translator.
|
|
Silver Spoon Kitchen (COR)
|
| Added Title |
Cucchiaio d'argento: scuola di pasticceria.
|
| ISBN |
9781838663148 (hc.) |
|
1838663142 (hc.) |
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