The book "Technology of preparation of complex bakery, flour confectionery products . Laboratory Workshop . Tutorial" is an indispensable resource for all who seek to master the art of baking and confectionery. The author's team, consisting of experienced specialists in the field of cooking, created this manual in order to provide the reader with not only theoretical knowledge, but also the practical skills necessary for the successful preparation of a variety of bakery and flour products. In this book you will find detailed instructions and recipes covering a wide range of topics from baking basics to complex confectionery products. Each chapter is a carefully structured laboratory workshop where theoretical aspects are supported by practical tasks. This makes the book an ideal choice for students of culinary schools, as well as for professional bakers and confectioners who want to improve their skills. The book will be especially interesting for those who are fond of cooking, likes to experiment in the kitchen and strives to create real culinary masterpieces. It is suitable for both beginners and experienced bakers who want to expand their horizons and master new techniques. If you are looking for information on how to properly knead the dough, how to use different types of flour, which ingredients are best for creating air cakes or how to achieve the perfect crust of bread, this guide will become your reliable assistant. The topics that are raised in the book cover not only the technical aspects of preparation, but also the scientific foundations, such as the chemical processes occurring in the test, the effect of temperature and humidity on the final product, and the role of each ingredient in the recipe. This makes the book not just a collection of recipes, but a real textbook that can deepen the reader’s understanding of the baking process and confectionery business. The style of the authors is characterized by accessibility and clarity of presentation. They use clear language, which makes it easy to learn even the most complex topics. In addition to this, the book presents illustrations and diagrams that help visualize the cooking process and make learning more fun. Each recipe is accompanied by recommendations and tips, which avoids common mistakes and achieves the best result. If you are already familiar with other works by authors, such as Basics of Cooking or Modern Confectionery Technology, you will appreciate their approach and attention to detail that makes each edition unique. The book "Technology of preparation of complex bakery, flour confectionery" continues this tradition, offering the reader not only knowledge, but also inspiration to create their own culinary masterpieces. In conclusion, this tutorial is not just a book about baking, but the whole world of culinary art, which is waiting to be opened. If you want to learn how to cook great bakery and confectionery products, immerse yourself in a fascinating process and become a master of your craft, “Technology for the preparation of complex bakery, flour confectionery products . Lab Workshop" is what you need. Don’t miss the opportunity to be a part of this amazing culinary journey!