Cookies are a universe full of forgotten stories, moving among myths, legends and historical narratives, and in this book, an unprecedented encounter between past, present and future. "Biscuits - 100 recipes between modernity and tradition" reveals in 288 pages the great variety of Italian and international biscuits according to the point of view of the award-winning maître patissier Davide Malizia, best sugar artist in the world in 2020 and for the next decade. A passionate volume that finds the rhythm of its narrative among ancient secrets and new trends, and transforms the simple goodness of one of the most classic appendages of Pastry - the cookies - in 100 recipes to experience
Introducing the reading are the reviews of great personalities from the world of Arte Bianca, from Pier Luigi Dallagiovanna, of the mill of the same name, to the master Iginio Massari and the big names of French pastry, Olivier Magne, Pascale Molines and Thierry Bamas. This is followed by an introductory part dedicated to the fascinating history of cookies, from their legendary origins with Jason and the Argonauts, passing through monasteries and explorations to get to the first industrial approach. These pages are then completed by a technical section that explains the criteria for the selection of flour according to its uses and applications, because in order to do "good and well" one must start from the basics.
Through the hands of Davide Malizia, bis-coctum, the "twice-baked", takes on innovative flavors and nuances that find their expression in 8 sections divided according to precise themes. There are Traditional, Regional, International, Roasted, Modern, Soft, Festive and Giotti's Pastries, all accompanied by beautiful images of Matteo and Vincenzo Lonati, complete with technical advice for the realization and boxes of insights into the origins and curiosities of ingredients and cookies.
And so, punctuated by Davide Malizia's recipes, we begin our tour of the world in 100 cookies, from Italian specialties such as Pratesi, Esse di Raveo, I Ricciarelli di Siena or Savoiardi - in a fil de sucre that unites all the regions of Italy - to then explore France, the Netherlands, England, the United States and South America in a magical journey of goodness. There are Madeleines, but in a fashionable version, The Austrians, the sweetest Honey, The Wonkas, and then again the variants of Brownies and Speculoos, up to a section dedicated to holiday cookies and Paste di Giotti, a reinterpretation of the almond cakes of the Apulian pastry chef Nicola Giotti.
TECHNICAL DATA
Author: Davide Malizia
Format: 197 x 290
Language: Italian
Pages: 288
