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(**NEW ARRIVAL**) (Pastry - Italian) G. Ciocca. Tecnologia e Merceologia dell'arte Dolciara: Guida Pratica per Appredisti Pasticcieri e Confettieri.

Preface by Gr. Uff. G. Pagano. Illus. with 27 figures within the text. 6x4", maroon cloth, pictorial cover label. First Edition. Milan: Ulrico Hoepli, 1931.

A highly technical book on Italian pastry and confectionery, with scientific explanations about why certain ingredients work, and how they interact with other ingredients scientifically and chemically. A fascinating little volume. Chipping along spine area, else very good and bright. Rare. 

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