Tradition in Revolution - Leonardo Di CarloTradition in evolution. The art and science in pastry by Leonardo Di Carlo More than 800 pages of technical knowledge: not only many recipes and technical information, but also the means to build ones way of working and developing through basic notions, tests, emotions. All the fundamental themes are treated: from puff pastry to whipped mixtures from choux pastry to biscuits from basic creams to meringues from leavened dough to cakes from petits fours
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