1) Profumo di lievito e sfoglia (Scent of yeast and puff pastry) by Luca Montersino is a voyage of discovery of the thousands of variations 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
