60 recipes divided into thematic chapters, from puff pastries to pan brioche, from boxed breads and savory leavened items to focaccia, from breads and rolls to pizzas and pizza. From the most classic to the most innovative interpretations, from single portions to original centerpieces: a contemporary look at the world of leavening, for a new vision that combines traditional knowledge and alternative proposals, practical suggestions and useful advice on ingredients and variations on the theme.
TECHNICAL DATA
Author: Piergiorgio Giorilli, Stefano Laghi
Publication date: 2018
Language: Italian
Pages: 272
