The Pastry Chef Handbook: La Patisserie de Reference
La Patisserie de Reference
$94.80
- Hardcover
728 pages
- Release Date
14 March 2023
Summary
Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, the book covers nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques—from making custard in a bain-marie to icing. Inside, there are also 100 detailed classical recipes ranging from Saint-Honoré to Opera.
Book Details
| ISBN-13: | 9782857089353 |
|---|---|
| ISBN-10: | 285708935X |
| Author: | Pierre Paul Zeiher, Jean Michel Truchelut |
| Publisher: | BPI |
| Imprint: | BPI |
| Format: | Hardcover |
| Number of Pages: | 728 |
| Release Date: | 14 March 2023 |
| Weight: | 2.50kg |
| Dimensions: | 41mm x 217mm x 305mm |
Pierre Paul Zeiher
Pierre-Paul Zeiher trained at SHG Strasbourg, an international hospitality and business school, and in some of the most beautiful Parisian houses. He taught in Biarritz, France, and Monaco before returning to Strasbourg.
Jean-Michel Truchelut is a cooking and pastry teacher specializing in dietetics and nutrition.
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