Giambattista Montanari offers updated interpretations of the fascinating world of leavened products, codifying the working method based on measurement and calculation, to control the many variables with which the artisan must deal. By testing, measuring and correcting, he provides an excellent guide to finding personal answers and valuable indications for developing one's own working method, even a creative one. Here is the genesis of Montanari's new book, the third!
Presented by Livia Chiriotti of Pasticceria Internazionale – Chiriotti Editori