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Cresci - The Art of Leavened Dough

Cresci - The Art of Leavened Dough

SKU: BB-206 | Product Shipped Worldwide
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£98.00
Cresci The Art of Leavened Dough is a beautifully illustrated book by Iginio Massari and Achille Zoia containing classic and new recipes for breads and cakes from around Europe.
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    Cresci - The Art of Leavened Dough is a rare, beautifully illustrated book by Iginio Massari and Achille Zoia, considered by many to be the most comprehensive European baking book. It contains classic and new recipes for breads and cakes from around Europe, including variations of panettone, krang, pandoro, colomba, focaccia, croissant, panini, pizza, krapfen, pandolce, kugelhopf, cubana, schiacciata, bussola, torte, impasto speciale.

    Note that this is a book with complex techniques and is intended for the professional baker - beautifully printed but not for the novice!

    Iginio Massari, the Master of Masters of Italian confectionery.
    Under his guidance, the Italian team won the World Pastry Cup in Lyon in 1997 as well as the European Cup in Rome in 2002. A member since 1985 and Member of the Board since 2008 of Relais Dessert, the prestigious international association, he was elected Pastry Chef of the Year in 2000 and led the Italians in 2004 to win the World Team Championship in Rimini.

    In 1993 he founded the Academy of Italian Master Pastry Chefs with the aim of promoting quality.

    A splendid chef (who also owns the Pasticceria Veneto in Brescia), he is co-owner of the Carlo Magno restaurant in Collebeato (BS), which the Espresso Guide voted Best Italian Restaurant for Desserts in 2001, following the victory achieved in 1998 as the Best Italian Restaurant for Risottos.

Additional Information

    Additional Information

    Pack Size Single
    In Depth Pub Date: Aug 2000 ISBN: 8888048006 Binding: HB Size: 305x215x30mm Extent 406 pages Illustrations: full colour photography
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    Manufacturer BakeryBits
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