1) Profumo di lievito e sfoglia (Scent of yeast and puff pastry) by Luca Montersino is a voyage of discovery of the thousand forms of croissant, brioche and puff pastry: between technical explanations and practical suggestions, a new vision of yeast takes shape between impeccable classics and creative interpretations, between original proposals and original combinations.
The book is divided in 9 chapters. The first chapter focuses on technique and main concepts, the other eight chapters describe, alternately, classic and innovative recipes: croissant dough, brioche dough, puff pastry up to cakes and leavened products; the last chapter is dedicated to savory proposals.
TECHNICAL DATA
Author: Luca Montersino
Publication date: 2019
Language: Italian
Pages: 240
2) "Senza Zucchero": Tecniche e Ricette innovative per dolci buoni, sani, belli
Luca Montersino's new book for Italian Gourmet encapsulates in the title its content, of course, but in the subtitle its true essence: Innovative techniques and recipes, for good, healthy, beautiful desserts is the real secret of this volume that talks about pastry with a new language, really for everyone.
Sugar-free is the cornerstone of this publication, but it is not the only one: "The study that went into this volume and this way of approaching pastry-making also involved a strong reduction (if not complete elimination) of added refined starches, rather than an important use of whole, semi-integral or type 1 flours.
And, again, a generous use of dried fruit both in shell (hazelnuts, almonds, pistachios, walnuts...), rich in fiber and healthy and noble fats, and soft (dried dates, dried figs, dried apricots, prunes...), to take advantage of their high and natural sugar content, so as to bring to the recipe the sweet part from these fruits."
Green light then to experimentation: passing from the first chapter dedicated to the technique in which the author explains how to approach this type of pastry, through which premises, study and preparation of the bases: every recipe will become at this point easy and immediate. Without exclusions.
The book is divided into seven main chapters: from traditional desserts (apple pie, tiramisu, yogurt wholemeal plumcake), to cookies (fruit tartlets, macaroons, baci di dama), from leavened products (chocolate maritozzi, wholemeal pandorini) to innovative tarts, to baked cakes. Not to be missed are the pages dedicated to single portions and even compotes, for a total of over seventy recipes, and 15 recipes of basic preparations.
TECHNICAL DATA
Author: Luca Montersino
Publication date: 2020
Language: Italian
Pages: 256
Notes: Over 70 recipes + 15 recipes of basic preparation
