Manuale di Pasticceria Professionale (Marco Nebbiai)

NOTE: This book is in Italian.

Over 200 step-by-step recipes with chapters on  basic doughs (short crust pastry, puff pastry, egg-based and fat-based pastas); rolls; meringues;  croissants; brioche; creams (light creams; fat-based creams; baking creams), glazes; semifreddi; mousse; fried desserts; biscuits, and bread making.