Pastry Concept Books®
Pasticceria Evolutiva – Logica, Didattica e Contemporaneità
f you would like to pick up your copy at the event on October 26th in Conegliano, please indicate this in the order notes at checkout.
10 euro discount for pre-orders
Together with Leonardo DiCarlo, pastry making becomes
evolutionary.
The original recipe gives rise to countless versions: lactose-free,
gluten-free, egg-free, with alternative sugars, and vegan.
All delicious, thoughtful and contemporary.
Specifically: puff pastry; crumbly pastries (shortcrust pastry, Breton
shortcrust pastry, crispy pastry, sbrisolona, Linzer, cookies, tarts,
ring cake); cream puffs and whipped creams (biscuits, ladyfingers,
sponge cake, classic biscuits, Sacher biscuits, paradise cake); fried
foods (doughnuts, castagnole, chiacchiere); Cakes & Co. (brownies,
marble cake, carrot cake, chiffon cake, gingerbread, tenerina, biscuits,
financiere, caprese, chestnut softness, banana bread); creams and creamy
desserts; healthy display.
After “Tradition in Evolution”, “Evolution into Revolution”, “Good
start” And “Brilliantly Cold” this fifth volume by Di Carlo represents
the evolution of his professional journey, the fruit of research,
experimentation, and constant exchange with colleagues and friends, both
in Italy and abroad.
Over time, from 2012, when the first volume was published, to today,
food consumption has changed, influencing demand in the world of
artisanal pastry making: what was once considered "niche" today requires
professionals to make a daily commitment to offer targeted and
thoughtful solutions.
This is the foundation of this book, which begins with a basic recipe
and then shows step-by-step how to transform it into lactose-free,
gluten-free, egg-free, sugar-free, and vegan versions, always
prioritizing flavor, balance, and healthiness.
GENIALMENTE FREDDO
Semifreddi, mousses, ice creams, sorbets, Bavarians and all subzero world.
Leonardo Di Carlo breaks the mold again and breaks in with a new one
manual of nearly 1000 pages, and over 1000 recipes, to fathom the
infinite potential of subzero pastry and ice cream, between
parfaits, mousses, Bavarians, ice creams, sorbets, slushes, popsicles
...
Everything is analyzed in depth, between theory and recipes, because
every
page is developed according to the operational approach underlying the
Author's vision: every detail must be reasoned out, put in
discussion and in connection, in a succession of calculations, schemes,
production parameters and methods, with references and infographics, and
one
myriad of practical and step-by-step examples. All richly
illustrated.
The book therefore demonstrates the infinite possibilities and
combinations of
world of cold: texts, recipes and images are the result of
work that Leonardo Di Carlo has been dedicating to this area for years.
All time
guided by a scientific approach, which goes hand in hand with the
experimentation and is tested and validated by experience,
so as to become a reference point and source of consultation for
which to draw deepening and knowledge.
Attention: this volume is not a simple cookbook, but it wants to be
rather an invitation and a spur to broaden the horizons and the mind,
learning to master the technique and to know the ingredients.
By creating your own applications and interpretations, thanks to
heritage
of theoretical and practical information dispensed by the Author.
EVOLUTION IN REVOLUTION - REVOLUTION IN PASTRY
The book is bilingual
With his best seller manual "Tradizione in Evoluzione
- art and science in pastry shops", Leonardo Di Carlo has drawn an
innovative
scientific and creative approach, going to question and rationalize the
operating method and thought in the laboratory.
With this substantial volume, he marks a new dawn in pastry, focusing on that noble ingredient that is flour, to trace another evolution, showing that everything is perfectible. From leavened desserts to various pastries, cakes, large leavened dough, cupcakes and shortbreads, fried and savory pastries, breads and focaccias, and savory snacks: from each recipe one or more versions are born that "revolutionize" the former, enhancing the richness of culture contemporary confectionery, with a clear message: when you know the ingredients thoroughly, everything is possible!
TRADIZIONE IN EVOLUZIONE ARTE E SCIENZA IN PASTICCERIA - 6TH BOUND REPRINT
La visione contemporanea della pasticceria
This book is only available in Italian language.
The necessary and natural evolution of the "Italian Pastry Manual": over 800 pages full of technique and illustrations, which are the result of an in-depth professional career of the Author, eager to offer a useful tool in the laboratory. Not only techniques and recipes, but all the tools to build your own way of working and evolving, through tools and ideas to "get" your own pastry, made of a lot of study, technical tests, emotions and in-depth technique. Hence the concept of creative science, according to a modern and dynamic vision. The manual covers all the fundamental themes, from puff pastry to whipped masses, from puff pastry to biscuits, from various types of creams to meringues, from leavened pastries to cakes, from tea pastries to pralines, from chocolate to pate à bombe, from icings with icings, from soufflés to nougats, from jams to crunchy, from candying to fried foods, to alternative and savory pastries ... A unique and complete approach to pastry in all its magnificent nuances.