Have you exfoliated the cream? Opal sponge cake? Did the cake float? So you need this book! It will help beginners to avoid mistakes, and experienced confectioners to understand technologies and processes more deeply. It explains not only HOW to make desserts, but also WHY exactly!Problems with baking arise not because of incorrect recipes, but because there is no understanding of the processes! - this is the opinion of the author of the book Anastasia Sudbinina, an experienced pastry chef and a leading teacher of the Chili Chocolate culinary school. She has been teaching pastry workshops to ordinary people for many years and knows exactly what problems arise with baking, and how to explain complex things easily and cheerfully.Chemistry and physics of creams and biscuits will be revealed in an illustrated edition with step-by-step photos of Nikolai Mirsky!