The book "Technology of flour confectionery" edited by C. I. Koryachkina is a real find for anyone interested in the art of baking and confectionery . It contains knowledge, experience and secrets that will help both novice confectioners and professionals to deepen their skills and expand the horizons of culinary creativity. This edition will become a reference book for students of culinary colleges, practicing confectioners, as well as amateurs seeking to master the subtleties of cooking flour products. The book covers a wide range of topics related to flour confectionery technology. Here you will find detailed descriptions of the processes, technologies and ingredients needed to create different types of pastries from classic pies and cakes to modern desserts. Particular attention is paid to the choice of quality ingredients, which is the basis for a successful result. The author's team shares not only theoretical knowledge, but also practical recommendations, which makes the material accessible and understandable to the reader. This book will be interesting not only for professional pastry chefs, but also for amateurs who want to please their loved ones with homemade sweets. If you have ever thought about how to bake the perfect cake or make crispy cookies, then the “Technology of flour confectionery” will become your reliable assistant. Here you will find recipes that can be easily adapted to your preferences, as well as tips for decorating and serving finished products. The topics raised in the book go beyond the simple preparation of desserts. The authors discuss the importance of technology and science in cooking, consider the impact of various factors on the final product, such as temperature, humidity, and equipment choice. This makes the book not only a practical tool, but also a source of knowledge for those who want to understand more deeply how the confectionery art works. The writing style of the authors is clear and accessible, which allows the reader to easily digest information. The book is full of illustrations and diagrams that help visualize the cooking process and make reading more fun. In addition, it presents advice from masters of confectionery, who share their secrets and tricks, which adds to the book of special value. C. I. Koryachkin is a well-known specialist in the field of food technology, and his name has already become synonymous with high-quality and professional publications in this field. In his bibliography you can find many other works on cooking and food technology, which confirms his authority and experience. The book "Technology of flour confectionery" is not just a textbook, but a whole world in which the reader immerses himself with his head, discovering new horizons of culinary creativity. If you are looking for cooking literature that will help you master the art of pastry, improve your skills and inspire the creation of new recipes, then this publication will be your faithful companion. Discover the world of flour confectionery and allow yourself to become a true master of sweet art with the help of the "Technology of flour confectionery" from C. I. Koryachkina .