A variety of confectionery, which we see on the shelves of stores, you can easily cook and at home. The book shows the cooking techniques and all sorts of recipes for cakes, cakes, cakes, rolls, sweets, marshmallows, as well as many eastern sweets. The book completely destroys the myth that the oven itself is a difficult occupation. Here is an accessible form are presented both traditional European recipes and original author’s ideas.
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My parents had a restaurant, and from thirteen or fourteen I knew that I would be a cook. I can do whatever I want, I have complete freedom, but for a chef it’s very important. I have been cooking since I was 13 years old – frying potatoes, doing some trivial things. And I always knew more than my friends. However, I built a further career consciously. Even while studying, I realized that I prefer cookery to the confectionery business. Then she worked with Japanese and Mexican cuisines. Now I’m actively learning Italian cuisine. I cook pasta with mild cheese and basil pesto sauce. People are surprised when they try it. But it’s very tasty. I do not regret spending time preparing food. I chose the cook’s profession, because he always liked delicious food. I never get bored when I cook checked or come up with new dishes.