I maestri del pane (Richemont Club Italia) Japan Designed as a basic manual

Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire

For Brendan Pang

and tools for professional pastry

let yourself be tempted by wild strawberry shortbread

new for this edition

I maestri del pane (Richemont Club Italia) Japan Designed as a basic manualNOTE: This book is in Italian. More than 100 recipes and techniques from master Italian bread bakers like Piergiorgio Giorilli, Fabrizio Zucchi, and Matteo Cunsolo divided into three practical sections, tradition, everyday life and innovation. Breads and techniques featured include Mafaldina Siciliana, bread and polenta, hard dough bread, Biova, Rosetta, Vergara, naturally leavened bread and liquid yeast, the Francesino with hand kneaded dough, the