OP: Dessert alle Stelle

$60 · Offered by Kitchen Arts & Letters

Bibliotheca Culinaria, Genova, 2003. Hardcover. Near Fine. With 38 recipes by 22 chefs working in Italy, Dessert alle Stelle (2003) is a striking memento of cutting edge pastry departments in the early 2000s. Dramatic presentations with spun and pulled sugar, tuilles, and tempered chocolate add architectural flourish to desserts like: Terry Giacomello’s “lasagna” of layered ice disks and charcoal mousse with lemon-bee pollen sauce Stefano Laghi’s Bavarian honey and chocolate cake Massimilano Alajmo’s grapefruit and fennel sorbet housed in a sugar dome Paola Budel’s moscato semifreddo with almond cream and aged balsamic We’re pleased to offer a copy in Fine condition. A nice addition to a professional pastry collection. In Italian .

• Binding: Hardcover

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