The book "Сборник рецептов тортов без глютена молочки и яиц" (Collection of Cake Recipes Without Gluten and Eggs) is a comprehensive guide to creating delicious and innovative cakes without the use of gluten and eggs. The author, a renowned pastry chef and baker, has carefully crafted a variety of recipes that are not only free from common allergens but also offer unique flavors and textures. The book begins with an introduction to the importance of understanding the evolution of technology and its impact on society. The author emphasizes the need to study and understand the process of technological advancements, as it is the key to the survival of humanity. The author argues that by embracing technology, we can create a better future for ourselves and future generations. The first chapter focuses on the history of cake-making and how it has evolved over time. The author provides a detailed account of the development of cake-making techniques and tools, highlighting the significant milestones in the history of baking.

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