La mia pasticceria mignon

(My bite-sized patisserie)

Master pastry chef Luigi Biasetto opens the doors of his pastry shop and kitchen to present his collection of petit fours, a smorgasbord of sweet masterpieces crafted with jeweller-like precision.

This book is packed with all the Master pastry chef’s expertise: from his World Cup successes, to his consulting for top Italian businesses, through to the definition of his innovative method and his pastry creations in miniature form.

“The petit four is the greatest test of a pastry chef’s skill, knowledge and creativity — confirms Luigi — you can’t leave anything to chance.”
Hence the research that goes into each preparation, the technique and the process in the kitchen, to achieve small but perfectly formed pastries that, above all else, have to taste fantastic.

A journey into the past, the present and into the future of the art of confectionery.

These are all recipes that are crying out to be tried: some trickier than others, but each introduced by a clear and detailed technical section illustrating the individual steps of the Biasetto method that now enjoys a canonized status. The purpose of all this is to build the most important basics of pastry making, from basic shortcrust pastry to pâte brisée, from choux pastry to the macaron.

Do you want a copy with a dedication?

Write to our customer support department for all the relevant information and get your copy with a dedication from Luigi himself.