La scienza della pasticceria by Dario Bressanini

THE AUTHOR

Dario Bressanini, best-selling author, chemistry teacher and researcher by profession, reveals the science behind pastry to everyone in a simple and effective way.

WHAT YOU WILL FIND IN THE BOOK

A kind of instruction manual that explains why things happen, since all recipes follow the same chemical and physical principles, and knowing them is useful for interpreting them in the best possible way, reproducing them at home and experimenting with new variations, like real pastry chefs.
How does the order in which you add the ingredients affect the final result? is it true that a pinch of salt should be added to whip egg whites? How does the percentage of fat in butter change a dough?
The book's 5 chapters explain the structure and properties of the ingredients essential to pastry making: sugars, eggs, the milk family, flour, and gases. Simple language, explanatory drawings, practical tables, and many recipes explained step by step present the fundamental techniques for making optimal use of these ingredients, dispelling false myths, and achieving perfect desserts.