Анатомия десерта. Муссы, торты, макароны в деталях

Trendy na tarelochke! Mussovye torty i pirozhnye, izi͡ashchnye makarony i drugie deserty ot top-konditera Anny Grebennikovoĭ. Znakomimsi͡a s osnovami i ottachivaem masterstvo, probuem neveroi͡atnye sochetanii͡a vkusov. Proverennye sotni͡ami uchenikov i ottochennye do gramma kazhdogo ingredienta ret͡septy. Makarony "Brauni s plombirom", "Sochnai͡a ezhevika" i "Dvoĭnoe mango", pirozhnye "Vishni͡a v shokolade", "Malinovyĭ milsheĭk" i "Kokosovoe ėskimo", torty "Vishnevyĭ tri͡ufelʹ", "Tropiki", "Shokoladnai͡a karamelʹ" - vse ėto i mnogoe drugoe dli͡a nachinai͡ushchikh i prodolzhai͡ushchikh masterov i sladkoezhek. Prichiny kupitʹ knigu: Makarony: bazovye ret͡septy i avtorskie reshenii͡a dli͡a luchshikh pirozhnykh - Uchimsi͡a gotovitʹ modnye makarony na frant͡suzskoĭ i na italʹi͡anskoĭ merenge - Osvaivaem samye vostrebovannye konditerskie tekhniki i gotovim trendovye deserty - Mussovye torty kak iz konditerskoĭ - gotovim doma! - Baluem rodnykh i druzeĭ ėffektnymi pirozhnymi s fruktovymi i i͡agodnymi nachinkami - Rabotaem s shokoladom kak profi - Nadezhnye ret͡septy makronazha, testa, mussov i glazureĭ

Trends on a plate! Mousse cakes and pastries, elegant pasta and other desserts from the top pastry chef Anna Grebennikova. We get to know the basics and hone our skills, try incredible combinations of flavors. Recipes tested by hundreds of students and honed to the gram of each ingredient. Pasta "Brownie with ice cream", "Juicy blackberry" and "Double mango", cakes "Cherry in chocolate", "Raspberry milshake" and "Coconut popsicle", cakes "Cherry truffle", "Tropics", "Chocolate caramel" – all this and much more for beginners and advanced craftsmen and has a sweet tooth. Reasons to buy the book: Pasta: basic recipes and author's solutions for the best cakes - Learn how to cook trendy pasta in French and Italian meringue - Master the most popular pastry techniques and prepare trendy desserts - Mousse cakes as from a pastry shop – cook at home! - We pamper our family and friends with spectacular cakes with fruit and berry fillings - We work with chocolate like a pro - Reliable recipes for macronage, dough, mousses and glazes