Il pasticciere e confettiere moderno. Raccolta completa di ricette per ogni genere di biscotti, torte, paste al lievito, ecc.
Academia Barilla Gastronomic Library
Historical Texts of Italian Gastronomy
Digital Library
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Author: CIOCCA Giuseppe (XIX-XX cent.) Title: Il pasticciere e confettiere moderno. Raccolta completa di ricette per ogni genere di biscotti, torte, paste al lievito, ecc. (The modern pastry chef and confectioner. A complete collection of recipes for all types of cookies, cakes, etc.) Language: Italian City of Publication: Milan Publisher: Ulrico Hoepli Printer: Umberto Allegretti Date of Publication: 1927 Edizione: Enlarged Fifth Edition Other Editions: Milan, Hoepli, 1907, 1914, 1921, 1923, 1927, 1935, 1941, 1945, 1946, 1948, 1950, 1958, 1963. Format: Standard Italian Format 12 Pagination: LXXXIV, 566, 32 tavv. Category: Pastry Subjects: Cookies; Confectionary; Desserts; Pastry; Recipes; Cakes. Notes: Preface by Alberto Cougnet. Part of a series by Manuali Hoepli. Ciocca is also the author of Caramellista e confettiere, published by Milannel in 1928 and republished in 1953. |
