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(Italian Baking) Iginio Massari and Achille Zoia. Cresci

In Italian and English. This is a new edition of a popular volume entirely dedicated to leavened doughs. Over 90 recipes in Italian and English are divided into chapters on Panettone, Kranz, Pandoro, Colomba, Focaccia, Brioches, and Breads witjh a look at traditional baked goods like krapfen, stollen, schiacciate, and bussolà. Technical looks at yeast, flours, fermentation and the art of baking with leavened doughs. Italian import.



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