Not Just Sugar Vol. 2 - Iginio Massari
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Description / Not Just Sugar Vol. 2 - Iginio Massari
Maestro Massari 's commitment to Reed Gourmet continues.
The second volume of the “Not just sugar” series, written by the “Master of Masters,” is out.
The book is divided into five macro areas: leavened products, puff pastry, jams – preserves – jellies – icings, fried foods and 'my favourite desserts' .
For example, when it comes to leavened products, the great pastry classics—from panettone to colomba—are explored, providing basic recipes, procedures, and variations. There are many real gems, such as the recipe for puff pastry pandoro .
In fact, each section starts from the ingredients and moves on to the processing techniques, the basic recipes (more than ten for each type of product) and finally the illustrated recipes which, for the second volume, are over one hundred and thirty , all written with the Maestro's proverbial precision.
Great importance was given to the technical heart of pastry making, namely balancing .
Readers are provided with the tools not only to reproduce delicious desserts, but also to create new ones based on their own needs.
The processing steps, however, are enclosed in a single section to avoid unnecessary duplication and to facilitate consultation of the volume.
Unlike the first volume , in Non solo zucchero vol. II Massari also wanted to include a rich section on his favorite desserts: cakes unique in their formulation and aesthetics.
Author: Iginio Massari
Pages. 496
Color. Colors
Format: 29.5 x 20.5 cm.
ISBN 978-88-96297-26-1
Language: Italian
Publisher: Reed Gourmet
Publication: 2012
Binding. Book
The second volume of the “Not just sugar” series, written by the “Master of Masters,” is out.
The book is divided into five macro areas: leavened products, puff pastry, jams – preserves – jellies – icings, fried foods and 'my favourite desserts' .
For example, when it comes to leavened products, the great pastry classics—from panettone to colomba—are explored, providing basic recipes, procedures, and variations. There are many real gems, such as the recipe for puff pastry pandoro .
In fact, each section starts from the ingredients and moves on to the processing techniques, the basic recipes (more than ten for each type of product) and finally the illustrated recipes which, for the second volume, are over one hundred and thirty , all written with the Maestro's proverbial precision.
Great importance was given to the technical heart of pastry making, namely balancing .
Readers are provided with the tools not only to reproduce delicious desserts, but also to create new ones based on their own needs.
The processing steps, however, are enclosed in a single section to avoid unnecessary duplication and to facilitate consultation of the volume.
Unlike the first volume , in Non solo zucchero vol. II Massari also wanted to include a rich section on his favorite desserts: cakes unique in their formulation and aesthetics.
Author: Iginio Massari
Pages. 496
Color. Colors
Format: 29.5 x 20.5 cm.
ISBN 978-88-96297-26-1
Language: Italian
Publisher: Reed Gourmet
Publication: 2012
Binding. Book
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