Maestro Gino Fabbri discusses the theme of preserves in pastry making, ranging from those in jars, ready to sell, to those for filling tarts and cookies, to summer cocktails, to jellies for the counter. The book presents numerous recipes that can enrich the laboratory and the showcase, with precise and detailed operational advice for a varied and appealing production line of jams and marmalades.
TECHNICAL DATA
Author: Gino Fabbri
Publication date: 2015
Language: Italian
Pages: 256
