Pastry Dictionary - Emili Chiriotti & Enrico Medail | Professional Baking Reference Book for Chefs & Home Bakers | Perfect for Culinary Schools & Kitchen Libraries

NOTE: This book is in Italian.

Sooner or later, everyone finds themselves staring at an ingredient, tool, or technique they've never seen. Designed as a quick reference, this volume offers around 200 techniques, ingredients, and tools related to the world of pastry.