Combo 2 books:
1) I maestri del pane di Richemont Club
Bread as a precious food, as a field of research, as craftsmanship to be defended and enhanced.
Hence the idea of Richemont Club Italia - an association that brings together the best professionals in the art of baking - and Italian Gourmet to combine in a single volume the state of the art of bread making today: recipes, advice, vision and plans for the future. A future that must be built step by step, thanks to the professionalism and creativity that the masters of bread know how to demonstrate every day.
Inside you will find over 80 recipes: Biova, Bocconcini, Casereccio, Focaccia pugliese, Pan Brioche with black pepper, Bread with corn flour, Semolina Bread, Dark Bread, Puffed Rosetta, Braid, ... and much, much more!
TECHNICAL DATA
Author: Richemont Club Italy
Publication date: 2019
Language: Italian
Pages: 256
2) Semplicemente pane by Federica Racinelli
Recipes, tools, techniques and history of bread making.
A technical manual that gives a 360° view on how to make the product - simple and genuine - so loved by Italians: bread!
The book is divided into several chapters; the first chapter is about the laboratory, which machines and equipment to use...it continues with a careful analysis of raw materials - history, technique and advices - up to the phases and methods of processing, bread defects and last but not least, a focus on sensory analysis of the baked product.
Besides the theoretical chapters, you will find more than 40 recipes - from the most classic to the most innovative ones. Baguettes, ciabatta, mantovano, bread with pumpkin, bread with walnuts, whole wheat bread, focaccia, breadsticks, ... and much more!
TECHNICAL DATA
Author: Federica Racinelli
Publishing date: 2014
Language: Italian
Pages: 320
