Anatomy of Dessert. Mousses, Cakes, Macarons in Detail

Trends on a plate! Mousse cakes and pastries, elegant macarons and other desserts from top pastry chef Anna Grebennikova.
Let's get acquainted with the basics and hone our skills, trying incredible flavor combinations. Tested by hundreds of students and fine-tuned to the gram of each ingredient recipes. Macarons "Brownie with Ice Cream", "Juicy Blackberry" and "Double Mango", pastries "Cherry in Chocolate", "Raspberry Milkshake" and "Coconut Eskimo", cakes "Cherry Truffle", "Tropics", "Chocolate Caramel" – all this and much more for beginners and advanced masters and sweet tooths.

Reasons to buy the book:

- Macarons: basic recipes and author's solutions for the best pastries
- Learn to make trendy macarons with French and Italian meringue
- Master the most in-demand pastry techniques and prepare trendy desserts
- Mousse cakes like from the pastry shop – cook them at home!
- Treat family and friends with stunning pastries with fruit and berry fillings
- Work with chocolate like a pro
- Reliable recipes for macarons, dough, mousses, and glazes