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YER ﷼
NOTE: This book is in Italian and English.
First published in 1975 by master pastry chef Gianluca Fusto, this updated edition features stunning photography and a peek into Fusto's design process via illustrations of his creations. The book is separated into four chapters: the Pastry Shop, the Pastry Boutique, Chocolate, and Ice Cream.
Each section provides technical information, reflections and useful tips along with tables, teaching aids, and practical information on storage, tasting temperature, type of service, and seasonality. There are is also a useful section on Shelf Life and and an Ingredient/Technique Glossary.
