With Luigi Biasetto as our guide, we’re taken on an extraordinary journey that weaves its way between sweet and savoury to discover everything there is to know about the undisputed star of the patisserie of the future: the macaron. A fact stated with conviction by the pastry grand master — undisputed pioneer and one of the most authoritative and esteemed voices in the industry — in this exceptional publication, unique in its approach, depth of detail and variety of recipes.
A round, comforting shape, perfect and colourful, simple yet, at the same time, capable of spawning a boundless range of offerings and presentations: the mystery of the macaron is unveiled in this book like no publication has ever dared before, offering pastry chefs the opportunity to express their ideas and own styles through endless shell and filling combinations, shapes and decorations, focusing on the high quality of the handcrafted process, with both sweet and savoury creations.
This versatile gem, a “sweet finger food”, can be eaten on the go, at any time of day, even by people with dietary restrictions. In addition to being easy to pop in your mouth, it travels and stores well and, above all, it offers artisans the opportunity to showcase their talent and their personality, in a (nut)shell.
We’re accompanied by the method and precision that are Luigi Biasetto’s hallmarks as “Macaron” — with a combination of technique and creativity — leads us on a journey of discovery into refined processes and unprecedented ingredients, revealing with its own unique style everything there is to know about this precious little sweet treat: from its distant origins to the selection of the best ingredients and basic rules, illustrating every stage of the different methods of preparing soft amaretti biscuits, macarons with the classic method and Italian meringue method, for both the shells and the numerous possible fillings, including different versions and decorations, finishing off with storage, logistics and communication guidelines.
The weighty introduction is followed by the core of the publication, with an impressive 60 elegantly illustrated recipes split into 6 chapters, preceded by useful, exhaustive introductions: single-flavoured macarons, double-flavoured macarons, macarons with special decorations, individual macarons, ice cream macarons and, to finish, savoury macarons.
“Macaron” is the revolutionary book that is a must-have on the bookshelf of any curious and passionate pastry chef wanting to play a key role in change and evolution, and whose goal is total quality.
The most important date on the sweet foodservice calendar, where you can find out about all the latest trends, be wowed by the very best the world has to offer, and reacquaint yourself with tradition. We’ll be there from 18 to 22 January with a programme you simple won’t want to miss.
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.
The event has been rescheduled to be held in autumn, in the hope that you’ll turn out in your usual large numbers to do justice to a dessert that celebrates and turns the spotlight on Trento’s tradition.
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