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The Pastry Chef Handbook: La Patisserie de Reference

Kirjastus
Abrams
Autor
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 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. 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.
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      Hind:88,95 €

      Jaga

      Spetsifikatsioonid

      Tootekood
      9782857089353
      Kirjastus
      Ilmumisaasta
      2022
      Leheküljed
      728
      Ribakood
      9782857089353
      Lisamise aeg
      24.11.2022
      ISBN
      9782857089353

      Kategooria Top 10