(The Biasetto method)

“Filosofia, strategia, tattica. Dal laboratorio alla ricetta”


The subtitle (Philosophy, strategy, tactics. From the kitchen to the recipe) of the latest book published by Italian Gourmet for the  “I Tecnici” series covering the technical aspects of pastry making, gives a clear insight into its contents: master pastry chef Luigi Biasetto reveals his formula for success.

Through the recipes, the reader thus follows Luigi and his team as they ideally negotiate their daily lives in the kitchen: from receiving the goods to food preparation, from training the team to the final packaging, looking into the management of cold storage rooms and optimal communication between departments along the way.

To finish, the recipes: divided into broad areas, from cakes to petit fours, from leavened cakes to mini desserts, to semifinished products; there are 60 of them altogether, all have the various stages of their preparation described in great detail and photographed to perfection.

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