A large book of the confectioner: cakes, cakes, desserts. Learning to prepare masterpieces. Dupyui M.

A delightful collection of recipes for the most exquisite confectionery masterpieces with detailed step -by -step instructions and photos. “Schwarzvald” and “Giangjuya”, Meriengs and Eclesh, Milfey and Religious, cheesecakes and Tiramisu. Sweet goodies melting in the mouth from French and world confectioners!

The author of the book Melanie Dupyui worked as a confectioner in the leading Parisian restaurants, and now he teaches at the ATELIER des Sens culinary school, her passion to share the secrets of skill, and the scientific editor of the book Cuisine Innovation, the engineer of the food industry and the food industry engineer Specialist in molecular gastronomy Ann Kazz.

Visual infographics and illustrated glossary will help to master the main confectionery techniques and techniques, understand products, kitchen utensils and equipment.