Cake Formula. Pastry Chef's Secrets.

Has your cream separated? Did the sponge cake burn? Is the cake melting? Then you need this book! It will help beginners avoid mistakes and experienced pastry chefs to understand technologies and processes more deeply. It explains not only HOW to make desserts, but also WHY it should be done this way! Baking problems arise not from incorrect recipes, but because there is a lack of understanding of the processes! - believes the author of the book, Anastasia Sudbinina, an experienced pastry chef and leading teacher at the Chili Chocolate culinary school. She has been teaching pastry master classes to ordinary people for many years and knows exactly what problems arise in baking and how to explain complex things easily and joyfully. The chemistry and physics of creams and sponge cakes will be revealed in an illustrated edition with step-by-step photos by Nikolai Mirsky!