Pastry: everything you ever wanted to know, or almost!
Italian Gourmet, with this volume, launches a new editorial format, which aims to collect the many questions that daily operators in the sector or simple fans ask around the theme of the cake, and give answers, competent and articulate, then found in the recipe!
The intent was to create a volume that would arrive where the great volumes of pastry leave doubts... that could answer the questions - from the simplest to the most complex - of those who approach or are fascinated by the field of pastry! The answer could not be just another pastry chef, it needed to be a professional who had made training and teaching his added value: Armando Palmieri is all this, an excellent pastry chef, a trainer, a consultant, a chef who sees the laboratory as a place of research, teamwork and growth.
In "101 Questions", and their solutions, Armando has been able to promptly collect the doubts, the perplexities, the errors that in many years of work have been presented to him; because pastry is a world in the making that is science and for this reason it has its answers, but it is also future, it evolves, and for this reason it employs technologies that need clarification and explanation.
Some examples?
- Which are the sugars used in confectionery and what is their function in a recipe?
- What does it mean to have free water in a product?
- Why does it happen that the sponge cake deflates in the oven or even forms a hump in the center?
- What differentiates a recipe of baked cream puffs and one of fried cream puffs?
- Is the best ice cream the one that should be rested after coming out of the machine?
Between one question and another there are recipes: chocolate mousse, custard, éclairs, macaroons, sweet and salty plumcakes, Bavarian cream, saint honoré and many others... these are some of the most famous ones, which it is impossible not to know!
Pastry is a complex world that certainly does not end with these answers, but already answering 101 questions is a step in the right direction!
TECHNICAL DATA
Author: Armando Palmieri
Publication date: 2019
Language: Italian
Pages: 224
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La pasticceria in 101 domande by Armando Palmieri
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