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European Professional Bread Book from C.H.I.P.S.

Cresci
The Art of Leavened Dough
by Iginio Massari
and Achille Zoia
English Edition

This wonderful Italian bread book, by Iginio Massari and Achille Zoia, is now available in English. Covers yeast raised baked goods, including breads, tarts, cakes, and much more.

The book is international in its contents, with classic and innovative new formulas from Italy, France, Spain, Germany, Austria, and other European countries.

Cresci is beautifully illustrated with full-page, full-color photos, and the formulas and instructions are clearly given.

Contents

Introduction
Breads and cakes
Leavened bakery products
Phenomena and results of fermentation
Starting off a mother yeast
Natural yeast

Panettone
"Modern" panettone
Three-dough panettone
Panettone: another type of recipe
Panettone with Gianduia chocolate
Panettone with mixed yeast
New Milanese panettone
Traditional Milanese panettone with brewer's yeast
Traditional Milanese panettone
"Extra paradise" panettone
Genoese panettone
Genoese sweet bread
Valtellina "bisciola"
Panettone with sepia
Butter

Kranz
Kranz pastries
Kranz with puff pastry
Puff pastry

Pandoro
Pandoro - first recipe
Pandoro - second recipe
Small pandoro cakes, "Buondi"
"Nadalin"
Monk's ring

Colomba
Colomba
Colomba -pandoro method
Colomba with brewer's yeast

Focaccia
Verona alliance
Layered Serbian focaccia
Dutch almond cocaccia
Focaccia with "sbrisolana"
Paduan focaccia
Focaccia with yoghurt
Rose cake

Brioches, Croissants...
Traditional Milanese croissants
Croissants: first recipe
Croissants: second recipe
Turin croissants
Puff pastry croissants
Savory croissants
Croissants parisiens
Flaky croissants with jam
Sweet filled croissants
Croissants with jam
Non-perishable croissants
Turin croissants: second version
Brioches parisiennes
Orange stick brioches
Twisted, fried brioches
Russian brioche
Tyrolese strudel
Polish buns with custard
Original Danish pastries
Italian-style Danish pastries
Filled plait

L'uomo e il pane
Salt bread
Butter rolls
Onion rolls
Watercress rolls
Olive oil and black olive rolls
Honey rolls
Milk rolls
Olive oil and rosemary rolls
Garlic and olive rolls
Wholemeal rolls
Cumin and saffron rolls
Spinach tin loaf and panettone
Natural yeast baguettes
Cheese straws
Extra virgin olive oil breadsticks

La pizza
Pizza
Innovative special pizza dough

Krapfen
Berliner doughnuts
Sugar doughnuts - first version
Sugar doughnuts - second version
Savory doughnuts
Leavened potato fritters

Stollen
Austrian stollen cake
Butter Stollen cake
Dresden Stollen cake - new version
Austrial plait
Viennese almond slices

Pan dolce
Apricot sweet bread
Orange sweet bread
Dry fig sweet bread
Modan bread
Sweet bread - sugar bread
Lemon sweet bread
Oxford butter

Gugelhupf gorenflot
Strasbourg gugelhupf
Hungarian gugelhupf
Bee hive cake
Baba
Another recipe for baba

Gubana
Gubana
Fruit bread with mixed leavening
Neuchatel "Taiol" cake

Schiacciate e focaccia
Easter cheese focaccia
Leghorn flat cake
Florentine flat cake
Glaronese butter flat cake

Bussola, bussola or busso-la?
Bussola with brewer's yeast

Torte
Sorrento tart
Garda rose cake
Orange pie
Peach and pistachio tart
Brussels tart
Mascarpone and Philadelphia flan
Black fig tart
Chilled apricot and cream tart
Marble cake
Pear tart
Milk tart
Apple tart
Lemon curt tart
Almond tart

Impasti speciali
Colomba - new technology
Sweet dessert ring with dates
Flaky pandoro
Flaky bussola cake
Chocolate plait
Custard brioches
Venetian brioches
Milanese plaits
Flaky "snail" brioches
Apricot jam turnovers
Swiss "sun" cake
Fruit bread
Fruit bread with marrons glaces
Venetian bun
Crusty cake

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Cresci: The Art of Leavened Dough
by Iginio Massari and Achille Zoia
ISBN: 0966971272 • in English

406 pages • Color photographs throughout • $199.95 + shipping
Texas residents please add 6.75 % sales tax

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