The Red Book of Desserts. Theory and Practice

An invaluable collection of sweet inspiration! Pastry chef Alexandra Shinkarenko (ex_pastry_book) reveals professional secrets: we will learn how to make sponge and nut cakes, discover everything about fillings - compote, confit, coulis, get acquainted with ganaches, namelaka, stretchy caramel, pralines, glazes. Cakes like 'Blueberry Ice Cream', 'Summer Freshness' with apple and lime, poppy-cherry and carrot with sea buckthorn, pastries with chocolate and passion fruit, delicate hearts with berry confit, tarts 'Vanilla Mango', 'French Breakfast' with blueberries and camembert, 'Caramel Pecan' and 'Strawberry Basket', elegant cupcakes and financiers - all for a perfect start and a splendid 'sweet' career.