The Pastry Chef Handbook: La Patisserie de Reference
Book Details
Format
Hardback or Cased Book
ISBN-10
285708935X
ISBN-13
9782857089353
Publisher
BPI
Imprint
BPI
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Nov 24th, 2022
Print length
728 Pages
Weight
2,702 grams
Dimensions
27.60 x 35.70 x 5.20 cms
Product Classification:
Desserts
Ksh 12,700.00
Re-Printing
0 in stock
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
From culinary instructors Pierre-Paul Zeiherand Jean-Michel Truchelut, 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 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. There are also 100 detailed classical recipes ranging from Saint-Honoré to opera cakes. And with the QR codes integrated throughout the book, readers will be able to consult professional videos to perfect their know-how on the companion BPI Campus site.
Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the 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. There are also 100 detailed classical recipes ranging from Saint-Honoré to opera cakes. And with the QR codes integrated throughout the book, readers will be able to consult professional videos to perfect their know-how on the companion BPI Campus site.
- Recipes include:
- Almond-flavored savoy sponge
- Coffee éclairs
- “Paris-Brest” hazelnut praline cake
- Millefeuilles
- Crème brûlée
- Chocolate soufflé
Get The Pastry Chef Handbook: La Patisserie de Reference by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by BPI and it has pages.
