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Pastry Chef Handbook : La Patisserie de Reference by Pierre Paul Zeiher and Jean-Michel Truchelut (2022, Hardcover)

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About this product

Product Identifiers

PublisherBPI, Editions

ISBN-10285708935X

ISBN-139782857089353

eBay Product ID (ePID)8050419702

Product Key Features

Book TitlePastry Chef Handbook : La Patisserie De Reference

Number of Pages728 Pages

LanguageEnglish

TopicCourses & Dishes / Desserts, General, Methods / Professional, Courses & Dishes / Pastry

Publication Year2022

IllustratorYes

GenreCooking, House & Home

AuthorPierre Paul Zeiher, Jean-Michel Truchelut

FormatHardcover

Dimensions

Item Height1.5 in

Item Weight94.9 Oz

Item Length12 in

Item Width8.7 in

Additional Product Features

Intended AudienceTrade

LCCN2022-438191

Dewey Edition23

TitleLeadingThe

Dewey Decimal641.86/59

SynopsisFrom culinary instructors Pierre-Paul Zeiher and 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. Recipes include: Almond-flavored savoy sponge Coffee éclairs "Paris-Brest" hazelnut praline cake Millefeuilles Crème brûlée Chocolate soufflé

LC Classification NumberTX773