Manuale di Pasticceria Professionale (Marco Nebbiai)

NOTE: This book is in Italian.

Over 200 step-by-step recipes with chapters on basic doughs (short crust pastry, puff pastry, egg-based and fat-based pastas); rolls; meringues; croissants; brioche;creams (light creams;fat-based creams;baking creams),glazes;semifreddi;mousse;fried desserts;biscuits, and bread making.