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Le mie Dolci ricette - Recipe journal - 50 Recipes (Author: Elena Pelizzoli)
The pages of this recipe journal are designed to write dessert recipes. It is ideal to write your personal recipes or those of your favorite pastry chefs and rearrange them in a unique and original recipe book. You can use multiple journals to organize recipes booklet and create your own personalized set of recipe books.
•SIZE: 8,5 x 11 inches (21.59 x 27.94 cm - about A4)
• FLEXIBLE COVER: laminated glossy soft cover (10pt stock).
• INTERNAL PAGES: black and white on white paper (60# - 90g), 178 pages
• BINDING: paperback with perfect binding
The journal is composed of:
• NUMERO/VOLUME - Start page with NUMBER of the VOLUME (with multiple journals you can organize the recipes in volumes)
• DEDICA - Page for DEDICATION (ideal for gifts)
• INDICE - INDEX of the recipes (customizable, to order the recipes and find them easily)
• COME USARE QUESTO RICETTARIO - HOW TO USE THIS RECIPE BOOK (simple and clear instructions to fill in the recipe book)
• RICETTARIO - RECIPES FOR 50 desserts (50 recipe cards formed by two pages side by side for a total of 100 pages). In each RECIPE CARD you can include: Number and Name of the recipe - Difficulty - Evaluation - Date - Author - Dimensions - Weight - Pieces - Serves - Nationality - Type of dessert - Ideal for - Seasonality - Special diet - Table of ingredients - Utensils - Procedure - Notes - Times - Cooking - Preservation - Recipes used - Recipe's Variants - Image - Memo)
• 3 precompiled RECIPES (Pastry cream - Savoiardi cookies - Tiramisù)
• APPUNTI - NOTES (5 lined pages)
• GLOSSARIO - GLOSSARY (simple definitions of terms used with technical notes and practical examples)
• IL MIO GLOSSARIO - MY GLOSSARY (4 pages in rows where you can write the definitions of the terms you want)
• PESI E MISURE - WEIGHTS AND MEASURES (4 CONVERSION TABLES: Volume in cup, tablespoon and teaspoon - Volume conversions, measured in cup, tablespoon and teaspoon, weighted by some ingredients commonly used in confectionery - Dimensions of trays, Portions and Types of cutting of cakes - Weight and linear measurements from imperial system to metric and temperatures in ° F and ° C)
• Includes 18 BOOKMARKS

Do you not speak Italian? Click here for ENGLISH edition

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