Pastry Chef Handbook: La Patisserie de Reference
Regular price
€82.99
Regular price
€83.99
Sale
Sale price
€82.99
14 days return policy
Shipping & Delivery
A01=Jean Michel Truchelut
A01=Pierre Paul Zeiher
advanced techniques
Age Group_Uncategorized
Age Group_Uncategorized
almond
amateur baker
art and science
aspiring chef
Author_Jean Michel Truchelut
Author_Pierre Paul Zeiher
automatic-update
bakery
bakes
baking at home
baking books
baking class
baking recipes
basics
batch
batter
beginners
bible
brand
breads
cakes
Category1=Non-Fiction
Category=WBVQ
Category=WJXF
cheesecake
choux
coffee
color pictures
commercial kitchen
community college
cookies
cooking
cooks
COP=France
creme
culinary arts
culinary books
culinary class
culinary institute
culinary library
culinary program
culinary school
culinary students
cups
delicious
Delivery_Pre-order
deserts
diagrams
digital
doughs
eggs
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
equipment
fillings
flours
formulas
french pastry
fundamentals
glazes
graduate
grams
home bakers
home cook
hundreds of recipes
instruction
laduree macaron
Language_English
liquid measurements
macaron
macaron cookbook
macaroons cookbook
macaroons recipe
masterchef
measurements are given
measures
methods
metric systems
non-culinary
novice
PA=Temporarily unavailable
pastry
pastry baking
pastry chefs
pastry recipes
pastry school
pastry shops
pics
plated desserts
Price_€50 to €100
professional bakers
professional chef cookbooks
professional chefs
professionals
PS=Active
puff pastry
questions and answers
recipes and pictures
recipes and techniques
red velvet cake
restaurant
scaling
science of baking
serious baker
shooting
softlaunch
sponge
step-by-step directions
study guide
sugar
technique
techniques and ingredients
templates
textbooks
tips
tools
weights
yeast
yields
yuzu
Product details
- ISBN 9782857089353
- Dimensions: 216 x 298mm
- Publication Date: 24 Nov 2022
- Publisher: BPI
- Publication City/Country: FR
- Product Form: Hardback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
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 will be able to learn the basic rules, and 100 preparation techniques—from making custard in a bain-marie to icing. They will also discover 100 detailed classical recipes, from Saint-Honoré to Opera. Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos to perfect their know-how on the BPI Campus site.
Pierre-Paul Zeiher trained at the hotel school in Strasbourg and in the most beautiful Parisian houses, and taught in Biarritz and Monaco before returning to Strasbourg. Jean-Michel Truchelut is a cooking and pastry teacher, specializing in dietetics and nutrition.
