Luigi Biasetto is one of the most famous and appreciated Master Pastry Chefs in Italy, winner of the World Cup of Pastry in 1997 in Lyon and member of the prestigious international association Relais Dessert which brings together the best of master pastry chefs from all over the world.
In this book, fruit of his twenty years of experience as a consultant in the food sector, production and organization in the laboratory, Biasetto tells his formula for success: after the store in Padua, opened in 1998, and the one in Brussels, Luigi gave life to Atelier Biasetto in Selvazzano (PD) in which he has put to good use his knowledge of management and rationalization of work in pastry making.
The reader will therefore be led along the ideal path that Luigi follows in the laboratory with his collaborators: from the receipt of goods to the preparation of the bases, from the formation of the team to the final packaging, passing through the management of the storage cells and the optimal communication between departments.
A fundamental book, necessary to understand the personal vision of the work of a great master, a book to make your own, applying as much as possible to your own production the advice, dispensed as pills between the pages of the book, told in simple and direct language.
Finally, the recipes: subdivided into macro-areas, from cakes to mignons, from leavened products to single portions, to semi-finished products... there are 60 of them, all described in detail in the processing phases and carefully photographed.
TECHNICAL DATA
Author: Luigi Biasetto
Publication date: 2015
Language: Italian
Pages: 256
