Non solo zucchero - vol. III

Technique and quality in pastry

The third volume of the series “Non solo zucchero” by Iginio Massari,for Italian Gourmet, was presented in Sigep 2013 and is now available.

The series of books have become a daily instrument thanks to its detailed explanations of every technique, the precise recipes and its beautiful pictures of plates and steps done by Vincenzo Lonati.

The third Volume includes every kind of biscuits (with almond, with honey), salted products, used in many pastry shops, like canapé, French pastry and tarts, and of course desserts and recipes that show the real creativity of Iginio Massari.

Non Solo Zucchero Vol. III