The book "Technology of flour confectionery" edited by Svetlana Yakovlevna Koryachkina is a real find for everyone who is interested in the art of confectionery . This work, created by a team of authors, is a deep immersion in the world of sweets, where each page is filled with knowledge, practical advice and inspiration for creating delicious flour products. In this book, readers will find not only the theoretical foundations of confectionery technology, but also practical recommendations that will help both novice confectioners and experienced professionals. The book covers a wide range of topics: from the choice of quality ingredients to the intricacies of baking and decorating. Each section is written taking into account current trends in confectionery art, which makes it relevant and useful for anyone who wants to master or improve their skills. Who can like the “Technology of flour confectionery”? This publication will be especially useful for students of culinary educational institutions, cooks working in cafes and restaurants, as well as lovers of home baking, seeking to surprise their loved ones with delicious and beautiful desserts . The book is suitable for both young and more mature readers who want to expand their culinary horizons and learn how to create real masterpieces from dough. The topics raised in the book are diverse and relevant. Here we consider not only traditional recipes, but also innovative approaches to the preparation of flour products. Readers will be able to learn about the different types of dough, their features and applications, as well as modern decorating methods that will help make each product unique. The book also touches on healthy eating, offering alternative recipes using healthy ingredients, which is especially important in our time, when many are striving for a more informed choice of products. Svetlana Yakovlevna Koryachkina’s style is distinguished by clarity and accessibility, which makes the material easy to perceive . She is known for her work in the field of culinary education and has many successful publications. In the “Technology of flour confectionery”, the authors skillfully combine a scientific approach with practical recommendations, which allows readers not only to understand how the process works, but also to apply this knowledge in practice. If you’re looking for cookery books like Pastry Technologies, you should pay attention to such works as Cooking for Beginners or The Art of Baking. These books also offer interesting recipes and tips to help you become a master of pastry. In conclusion, “Technology of flour confectionery” is not just a book about baking, but a real encyclopedia for everyone who wants to plunge into the world of sweets and learn how to create real culinary masterpieces. She will become an indispensable assistant in the kitchen and a source of inspiration for everyone who loves to experiment with dough and sweet fillings. Do not miss the opportunity to discover new horizons in confectionery art with the help of this wonderful publication!