The first comprehensive work on decorating with the airbrush in confectionery, which complements the specific techniques of:
- Cake design
- Wedding cake
- Sugar flowers
- Decorations on cream
- Direct decorations on chocolate
- Decorations on sugar
The authors of the book are Mario Romani, lecturer in Italy's most important Professional Schools, and Gian Paolo Panizzolo, Pastry Chef and Pastry Consultant.