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he shared what he learned in bestselling books
breakfasts—and even desserts
and effect change
Munich: Verlag von Dienstbier
Genialmente freddo: Semifreddi, mousse, gelati, sorbetti, bavaresi e tutto il mondo sottozero (Leonardo Di Carlo) Syrian he shared what he learnedNOTE: This book is in Italian. More than 1000 recipes with photos, step by step technique, references and infographics for subzero pastry and ice cream, including semifreddi, mousses, Bavarians, ice creams, sorbets, granitas, popsicles. About Leonardo di Carlo (from So Good Magazine): An Italian pastry chef and member of the winning team of the Pastry World Championship in Sigep 2004 who has been defined in the sector as a polyhedral professional in
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