Big Culinary Book. Desserts and pastries. Ducass A.

The real 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. It is unable to make great interest for professional confectioners the section of the book “Step by step”, in which a large amount of theoretical knowledge about working with chocolate, sugars, the manufacture of various types of ice cream and, of course , about the main types of tests - with step -by -step illustrations that demonstrate all the stages of its preparation.

The book Alena Dukass will be especially valuable for professionals working in confectionery and restaurants.