Dall Oro Del Frumento In Forno Pane Pizze Piadine Tigelle E Fantasia
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Dall Oro Del Frumento In Forno Pane Pizze Piadine Tigelle E Fantasia
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Author : A. Zanoncelli
language : it
Publisher:
Release Date : 2010
Dall Oro Del Frumento In Forno Pane Pizze Piadine Tigelle E Fantasia written by A. Zanoncelli and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Cooking categories.
The Perfect Pizza Dough Pizza As A Profession
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Author : Fabrizio Casucci
language : en
Publisher: Youcanprint
Release Date : 2021-07-29
The Perfect Pizza Dough Pizza As A Profession written by Fabrizio Casucci and has been published by Youcanprint this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-29 with Cooking categories.
The dough is undoubtedly the most important element to making a good quality pizza, however, it is vital that the dough is treated correctly and that the fundamental steps of proper maturation and leavening are respected. The maturation of the dough is the result of a process known as "enzymatic hydrolysis", but what are the enzymes that intervene in the splitting of complex parts thus enabling them to be more easily assimilated by the body? What techniques must we adopt to achieve this result? Is it better to use a direct or an indirect dough method? Can we get dough maturation at room temperature? Teaching the art of pizza, as well as practicing it as a profession, has led me to translate one of my books. I wanted to give concrete answers to these kinds of questions. My approach takes into account the science based biochemical aspects of dough making and combines it with loads of useful practical advice. A whole chapter has been dedicated to recipes for dough preparation, both direct and indirect methods, combined with specific maturation techniques.
Italian Cooking School Desserts
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Author : The Silver Spoon Kitchen
language : en
Publisher: Phaidon Press
Release Date : 2015-10-12
Italian Cooking School Desserts written by The Silver Spoon Kitchen and has been published by Phaidon Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-12 with Cooking categories.
75 fail-proof recipes for delicious desserts from the world's most trusted and bestselling Italian cookbook series. Making desserts at home has never been easier! The Silver Spoon Italian Cooking School: Desserts teaches everything you need to know about making Amaretti Biscuits to a Strawberry Custard Tart to a Chocolate and Hazelnut Cake. With the illustrated step-by-step instructions, readers learn to make cookies and cakes, then advancing to pies and tarts and so many more. Readers build their cooking repertoire as they progress through the books, building confidence with simple recipes at the start and advancing to more challenging dishes. The Silver Spoon Italian Cooking School series is designed for modern cooks to prepare healthy, delicious, and authentic recipes in their own home. Ideal for cooking novices, each book in the series features illustrated instructions for basic techniques and a collection of 75 Italian recipes to keep readers inspired. The Silver Spoon is the most influential and bestselling Italian cookbook of the last 50 years. From the publisher of The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years.
Let The Meatballs Rest And Other Stories About Food And Culture
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Author : Massimo Montanari
language : en
Publisher: Columbia University Press
Release Date : 2012
Let The Meatballs Rest And Other Stories About Food And Culture written by Massimo Montanari and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking categories.
Let the Meatballs Rest: And Other Stories About Food and Culture (Arts & Traditions of the Table: Perspectives on Culinary History)
Italian Identity In The Kitchen Or Food And The Nation
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Author : Massimo Montanari
language : en
Publisher: Columbia University Press
Release Date : 2013-07-16
Italian Identity In The Kitchen Or Food And The Nation written by Massimo Montanari and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-16 with Cooking categories.
How regional Italian cuisine became the main ingredient in the nation's political and cultural development.
The Neapolitan Pizza A Scientific Guide About The Artisanal Process
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Author : Paolo Masi
language : en
Publisher:
Release Date : 2015
The Neapolitan Pizza A Scientific Guide About The Artisanal Process written by Paolo Masi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Cooking categories.