Le Mie Torte Per Voi (Iginio Massari)

NOTE: This book is in Italian.

In this collection of over 40 recipes, Italian pastry chef Iginio Massari shares a synthesis of experience and knowledge. At the base of everything, the four key ingredients: butter, flour, eggs and sugar. Blended together with the addition of lemon peel and vanilla seeds, ground dried fruit and cocoa, they give life to short-crust pastry and sablée, cake and sponge cake, meringues and dacquoise.

The recipes are intuitive and easy to make, the ingredients easy to find and the procedures described with precision. All accompanied by a large introductory section on materials and basic preparations, a selection of basic recipes, in-depth notes, representative photos of the cakes and a technical glossary at the end of the volume.