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Description
Revolution in Pastry by Leonardo Di Carlo is a monumental work that redefines the art and science of pastry-making. Following the success of his manual Tradition in Evolution, this 847-page volume dives deep into the role of flour in modern pastry and baking. With a rational, scientific approach and a flair for creativity, Di Carlo guides professionals through a new era of confectionery craftsmanship.
This comprehensive book covers a wide array of recipes—from leavened desserts and cakes to breads, focaccias, cupcakes, fried and savory pastries. Each original recipe is accompanied by one or more revolutionary versions, proving that when ingredients are deeply understood, innovation becomes second nature. An essential resource for any pastry chef seeking mastery through knowledge and experimentation.
Specifications:
This comprehensive book covers a wide array of recipes—from leavened desserts and cakes to breads, focaccias, cupcakes, fried and savory pastries. Each original recipe is accompanied by one or more revolutionary versions, proving that when ingredients are deeply understood, innovation becomes second nature. An essential resource for any pastry chef seeking mastery through knowledge and experimentation.
Specifications:
- Author: Leonardo Di Carlo
- Format: Hardcover
- Pages: 847
- Languages: English & Italian
- Dimensions: 21.5 x 4.6 x 28.5 cm
- Weight: 3 kg