The Big Pastry Book. Cakes, pastries, desserts. Learn how to cook masterpieces

A delightful collection of recipes for the most exquisite confectionery masterpieces with detailed step -by -step instructions and photos. “Schwarzvald” and “Janduya”, Meriengs and Eclesh, Milfey and Religious, cheesecakes and tiramisu ... melting in the mouth, sweet goodies from French and world confectioners! The author of the book of Melanie Dupui worked as a circuit breaker in the leading Parisian restaurants, and is now teaching at the ATELIER des Sens culinary school, its passion is to share the secrets of skill, and the scientific editor of the book is the founder of Cuisine Innovation, the food industry engineer and the molecular gastronomy of Ann Kazor. Visual infographics and illustrated glossary will help to master the main confectionery techniques and techniques, understand products, kitchen utensils and inventory