"Without Sugar": Innovative Techniques and Recipes for Good, Healthy, Beautiful Desserts
Luca Montersino's new book for Italian Gourmet contains its contents in the title, of course, but in the subtitle its true essence: Innovative techniques and recipes for good, healthy, beautiful desserts is the real secret of this volume that speaks about pastry in a new language, truly for everyone.
Sugar-free is the cornerstone of this publication, but it is not the only one: "The study that went into this volume and this way of approaching pastry-making also involved a strong reduction (if not complete elimination) of added refined starches, rather than an important use of whole, semi-integral or type 1 flours. And, again, a generous use of dried fruit both in shell (hazelnuts, almonds, pistachios, walnuts...), rich in fiber and healthy and noble fats, and soft (dried dates, dried figs, dried apricots, prunes...), to take advantage of their high and natural sugar content, so as to bring to the recipe the sweet part from these fruits."
Green light then to experimentation: passing from the first chapter dedicated to the technique in which the author explains how to approach this type of pastry, through which premises, study and preparation of the bases: every recipe will become at this point easy and immediate. Without exclusions.
The book is divided into seven main chapters: from traditional desserts (apple pie, tiramisu, yogurt wholemeal plumcake), to cookies (fruit tartlets, macaroons, baci di dama), from leavened products (chocolate maritozzi, wholemeal pandorini) to innovative tarts, to baked cakes. Inevitable then the pages dedicated to single portions and even compotes, for a total of over seventy recipes, and 15 recipes of basic preparations.
TECHNICAL DATA
Author: Luca Montersino
Publication date: 2020 - NEW
Language: Italian
Pages: 256
Notes: Over 70 recipes + 15 recipes of basic preparation
