This is a good book for both beginners and professionals. This is a wonderful textbook that describes in great detail many recipes and techniques – from the simplest baguette to the richest bread. This is a practical guide for the preparation of different white, sweet and plain breads, different kinds of simple and sweet rolls, dumplings, sheepskin, pretzels and dryers. In the book, the description of the preparation comes from the most ordinary products, without improvers, amplifiers and other things. The book is excellent; I highly recommend it to those who are going to be engaged in bread.
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I have grown fond of cooking since childhood and now I work in a restaurant as a cook. In each recipe, I invest a part of my soul. I can call my work a real art. Most of the invented recipes I put in different books with detailed descriptions. I represent the kitchen, the basis of which is the love of good food, to the food that gathers people close to the Sunday table, the food that makes you languish in anticipation of the pie from the oven, the food that remains in your memory for a long time.