Sweet Airbrush by Gian Paolo Panizzolo & Mario Romani
Professional pastry and chocolate books — curated for working chefs.
Made in Italy 🇮🇹
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About this book
Technique you can take straight to the bench.
Airbrush decoration for the pastry lab, from first spray to competition piece: Sweet Airbrush by pastry chef Gian Paolo Panizzolo and airbrush specialist Mario Romani is a technical manual for professionals and for anyone starting to use the airbrush in pastry, cake design and chocolate.
What's inside
- The basics: equipment, colours and preparing designs, with practice exercises and special effects step by step
- Decorating tableaux, celebration cakes, flowers and butterflies, marzipan and sugar paste, bas-reliefs, frames and ribbons
- Isomalt, chocolate transfers, whipped cream and glazed cakes
- Designing a competition piece
- Text in Italian, English and Spanish; softcover, 23.5 × 30.7 cm
Published by Edizioni Moderna, Ravenna. Put it into practice with the Martellato DECOAIR3 dual-action airbrush, the DECOCP02 airbrush kit with mini compressor and Pavoni water-soluble airbrush colours such as Red CLN07SB.
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Sweet Airbrush by Gian Paolo Panizzolo & Mario Romani
$191.95
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