Big Culinary Book. Desserts and pastries

This edition continues the series of Alena Ducass Grand Livre de Cuisine. The release of the first books of this series literally blew up the world of culinary literature.
The book “Desserts and Baking” includes 250 recipes for classical French and international cuisine, for the most part presented in restaurants Alena Ducassa.
These are not just the recipes of the “Michelin” boss - Ducass reveals the secrets of cooking each dish and shows how to effectively prepare an expressive presentation.
The authors of the book will introduce you to new confectionery technologies, various textures and components of desserts, as well as with different decor options.
Undoubtedly, a great interest for professional confectioners is the section of the book “Step by step”, in which a large amount of theoretical knowledge about working with chocolate, sugars, about the manufacture of various types of ice cream and, of course, is presented in a concise and very affordable form. About the main types of dough - with step -by -step illustrations that demonstrate all the stages of its preparation.
Alena Ducassa book will be especially valuable for professionals working in confectionery and restaurants