"The Big Pastry Book: Cakes, Cakes, Desserts. Learning to cook masterpieces : [16+]" is not just a collection of recipes, but a real guide to the world of exquisite sweets, created by the talented French culinary master Melanie Dupuy . This book will be an indispensable assistant for those who dream of mastering the art of confectionery and creating real culinary masterpieces at home that can surprise even the most sophisticated gourmets. Melanie Dupuy, whose name has long been associated with the French confectionery tradition, invites the reader to immerse himself in the rich and diverse world of sweets. In The Big Pastry Book, she reveals the secrets of making great cakes, exquisite cakes, and appetizing desserts that look just as great as they taste. Inspired by classic French recipes, the author adds a modern approach and original ideas, making each dish unique and memorable. The peculiarity of this book is not only the richness of recipes, but also attention to detail, subtleties of technique and aesthetics. Illustrations by Janis Varutsikos and photographs by Pierre Javel make the cooking process as clear and inspiring as possible. Each page is imbued with a passion for sweet art, and clear instructions and tips allow even beginners to feel like real confectioners. Science editor Anne Casor has contributed to ensuring the accuracy and scientific validity of recipes, which is especially important for those who want to understand not only “what” and “how”, but also “why” in the process of creating desserts. The Big Pastry Book is ideal for an adult audience that appreciates quality, aesthetics and taste. It will interest both novice amateurs and experienced cooks who want to expand their skills and master new techniques. It will be especially useful for those who are fond of French cuisine, looking for inspiration for festive events or just want to please their loved ones with homemade desserts of the highest level. The topics raised in the book cover a wide range: from classic cakes and cakes to modern desserts, mousses and soufflés. Particular attention is paid to the technique of decorating, a combination of tastes and textures, as well as the secrets of professional presentation. The author not only shares recipes, but also tells about the origin of dishes, their history and cultural features, which makes the book not only a practical guide, but also a fascinating guide to the world of French confectionery culture. This book deserves attention for its rich illustrative component and professional approach to the creation of desserts. It inspires experiments and helps to reveal the inner artist, because each cake or cake is not just food, but a real work of art. Melanie Dupuy, known for her books on French cuisine and desserts, created a work that combines tradition and modernity, making it a valuable acquisition for any cuisine. If you are looking for a book that will help you understand the subtleties of confectionery, teach you how to create beautiful and delicious desserts, and also inspire new culinary feats, the Big Pastry Book will become your indispensable companion. This edition is a real storehouse of ideas and knowledge for those who love sweets and want to learn how to create it on a professional level.