Equipment -- Ingredients -- Cooking methods -- The science of pà‚tisserie -- Basic techniques -- For the best results -- How to read the recipes -- Pastry -- Sponge -- Choux -- Batter -- Enriched dough -- Chocolate -- Meringue -- Creams and mousses -- Semifreddos -- Icing and frosting.
Summary:
Dishes found in bakeries throughout Italy's diverse regions come to life in 140 accessible classic and contemporary pà‚tisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations -- the Italian way.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.