The art of yeast dough

A book careful to every little detail.

Experience shared by the two men that have become the international reference point for pastry: Iginio Massari and Achille Zoia.

Published in three languages: Italian, Spanish and English. The book has received two international nominations as the best book in the world for technology in yeast dough, one in November 2000 in Peregaux France and the other in 2001 in Melbourne Australia.