1) Crostate
An Italian Gourmet book entirely dedicated to the world of tarts: over 60 recipes by Gianluca Fusto including fruit, chocolate, great classics, design cakes and single portions.
The recipes are preceded by an exhaustive discussion on shortcrust pastries, their composition, the use of the main ingredients, the types of cooking and storage.
In order to make each recipe in the best possible way, knowledge of the raw material is fundamental: Gianluca guides the reader to the best way to proceed, working with butter, egg yolks, flour, leavening agents... From the classic method to that of whipped shortcrust pastry, to the sandblasted method: each dough follows precise rules!
TECHNICAL DATA
Author: Gianluca Fusto
Publication date: 2014
Language: The book is bilingual, translated into English, but to facilitate the use of the reader, the part of the recipes in the language is merged at the end of the text, in a special section.
Pages: 256
2) Le monoporzioni in pasticceria
Gianluca Fusto returns to address the public of professionals, dictating the style for a new vision of the monoportions, between genius, technique and design. Mono was born from the desire to give an innovative sense to the monoportions segment, breaking rules that have settled down over the years, out of necessity and not reflection.
The book is divided into 5 "concepts" or 5 different parts, but united by a recognizable approach to style and taste.
They range from "G-sign", dedicated to the line designed directly by Gianluca in collaboration with Pavoni Italia to enhance the textures and bring out the heart of the creations, to "Frolle Follie", obviously dedicated to shortcrust pastry, a basic preparation of which Fusto is a master, where friability, crunchiness and emotion envelop the palate in a combination of dough and magic. The third section - "Icons" - is dedicated to the timeless classics that Gianluca loves the most, obviously in single portions, such as the apricot and almond crumble, or the pastiera, or the citrus fruit tart and Mont Blanc; the fourth section - Tailor Made - is dedicated to the single portions for which Gianluca has worked like a tailor, where the "perfect slice" enhances the essence of the single portion. Finally, the last section is dedicated to Gelato: a pleasure for the mouth and the eyes, which is why this chapter is entitled "Eyes Cream" where pastry art and gelato merge.
Each of the 50 recipes is explained in detail. The book opens with a part dedicated to the technique and marketing of the product, price and communication; as well as an in-depth look at the ingredients and sensory analysis and techniques to "guide" one's creativity and style.
All recipes are embellished by the beautiful photographs of Matteo Lonati!
TECHNICAL DATA
Author: Gianluca Fusto
Publication date: 2017
Language: Italian
Pages: 304
Gianluca Fusto is a pastry chef widely recognized as one of the most creative and technically prepared: since 2012 master Ampi, we can define him certainly very creative, but also very rigorous, Gianluca is like his pastry, sensitive to contemporary evolutions. His international training has led him to develop projects and concepts for important realities of the sweet world in Italy and abroad, from restaurants to boutiques, to luxury hotels.
