Red Book of Desserts. Theory and Practice of Preparation

A priceless collection of sweet inspiration! Pastry chef Alexandra Shinkarenko (ex_pastry_book) reveals professional secrets: we will learn to prepare cake and nut biscotti, discover everything about fillings – compote, confit, coulis; get acquainted with ganaches, namelaka, chewy caramel, praline, glazes. Cakes "Blueberry Ice Cream", "Summer Freshness" with apple and lime, poppy-cherry and carrot with sea buckthorn, pastries with chocolate and passion fruit, tender hearts with berry confit, tarts "Vanilla Mango", "French Breakfast" with blueberries and camembert, "Caramel Pecan" and "Strawberry Basket", elegant cupcakes and financiers – everything for an ideal start and a magnificent "sweet" career.