Gabriele Bertoncini, Learning from mistakes. A practical guide to solving problems in pastry making
Gabriele Bertoncini is a young pastry chef and entrepreneur. The upright posture, almost defiant, the clear and lively gaze, and a lot of grit: Gabriele faces life with his head held high, with an ability and a desire to work out of the ordinary, but the road is not always straight and smooth. There are many difficulties and obstacles that he encounters in learning this job that first of all requires commitment, precision and patience. That's why he doesn't lose heart when he tries, fails and tries again in the laboratory. He admits his mistakes, with candor, without retreating into silence. And in fact, between a blow of the whip and one of the sac à poche, she decides to write a book with the didactic intent to treasure her mistakes. This book is, for Italian Gourmet, a novelty in its genre and responds to the requests for help from apprentice pastry chefs, bakers, enthusiasts and, why not, professionals, who have failed without knowing why; all those who, passionate about the art of baking, have lost faith in front of a sponge cake that sags, a cream that doesn't thicken, a ganache that congeals. Bertoncini reminds us that mistakes are made, but they can be avoided! The book is not structured as a traditional collection of recipes, but as an almost didactic text, consisting of five large chapters, organized by topics, in which you will find the answers to the most common mistakes, and where numerous detailed photos guide you step by step to deepen your knowledge. In the first chapter, dedicated to baked, leavened and fried desserts, you will find the most common mistakes related to shortcrust pastry, the preparation of croissants and puff pastry and, just to avoid nasty surprises, Gabriele explains how to get a perfect tartlet or a perfectly leavened doughnut. In the following chapter we are guided into the magical world of mousses, icings and modern cakes where, in addition to the basics, we find some recipes with some of the most classic and successful combinations, with a special eye to the realization of the icings. Mirror icing will no longer be a mission impossible! And since chocolate is the "cross and delight" of the pastry chef, there could not miss a chapter dedicated to it: from tempering, to the tricks to be followed in order to avoid the most common pitfalls of its processing and, finally, to the realization of plastic chocolate. If pate à choux and macaroons are still a real enterprise, Gabriele in the fourth chapter identifies some common mistakes to help overcome the obstacles of these fundamental preparations. He teaches how to recognize the right consistency of the dough and how to get the cooking right. And of course he also proposes some creative mignon recipes, always accompanied by detailed photos to help put into practice the notions and tricks learned. The book ends with a chapter in which are presented a fresh pineapple jam, an exotic passion fruit jelly and a classic and soft toffee that offer scents and flavors of places near and far.
Publisher: Italian Gourmet
Series: Extra
Year edition: 2021
On sale from: March 17, 2021
Language: Italian
Pages: 272 p., ill.
Paperback EAN: 9788832143225
