The Pastry Chef Handbook (Revised Edition)
La Patisserie de Référence
$100.99
- Hardcover
728 pages
- Release Date
8 May 2025
Summary
All the information, guidance, and recipes you need to become a pastry professional—in a single book!
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, it addresses nutrition, hygiene, service, and presentation. Beginner pastry chefs wil…
Book Details
| ISBN-13: | 9782386220647 |
|---|---|
| ISBN-10: | 2386220648 |
| Author: | Pierre Paul Zeiher, Jean Michel Truchelut |
| Publisher: | BPI |
| Imprint: | BPI |
| Format: | Hardcover |
| Number of Pages: | 728 |
| Release Date: | 8 May 2025 |
| Weight: | 776g |
| Dimensions: | 50mm x 178mm x 248mm |
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Pierre Paul Zeiher
Pierre-Paul Zeiher
Pierre-Paul Zeiher trained at SHG Strasbourg, an international hospitality and business school, and further honed his skills in some of Paris’s leading pastry establishments. He later taught pastry in Biarritz and Monaco before returning to Strasbourg, where he continued training future culinary professionals.
Jean-Michel Truchelut
Jean-Michel Truchelut is a culinary and pastry instructor specializing in dietetics and nutrition.
Together, they have developed a comprehensive educational approach that combines classical French pastry technique with practical, professional instruction for students and working pastry chefs alike.
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