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The Pastry Chef Handbook: La Patisserie de Reference. Pierre Paul Zeiher, Jean Michel Truchelut, Pierre Paul Zeiher, Jean Michel Truchelut

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ISBN: 9782857089353 | 728 pages | 19 Mb

• The Pastry Chef Handbook: La Patisserie de Reference
• Pierre Paul Zeiher, Jean Michel Truchelut, Pierre Paul Zeiher, Jean Michel Truchelut
• Page: 728
• Format: pdf, ePub, fb2, mobi
• ISBN: 9782857089353
• Publisher: Editions BPI

Download The Pastry Chef Handbook: La Patisserie de Reference

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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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It is a monumental reference work containing nearly 500 professionally formatted recipes covering all aspects of the pastry arts. Authored by award winning 
The Pastry Chef Handbook: La Patisserie de Reference
Description. All the information, guidance, and recipes you need to become a pastry professional—in a single book! Comprehensive in its content and 
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The Pastry Chef Handbook: La Patisserie de Reference Pre-order Price Guarantee. This title will be released on November 29, 2022.
The Pastry Chef Handbook: La Patisserie de Reference
The Pastry Chef Handbook: La Patisserie de Reference : Zeiher, Pierre Paul, Truchelut, Jean Michel: Amazon.in: Books.
(Pastry - Professional) Pierre Paul Zeiher and Jean Michel
(Pastry - Professional) Pierre Paul Zeiher and Jean Michel Truchelut. The Pastry Chef Handbook: La Patisserie de Reference.
The Pastry Chef Handbook : La Patisserie de Reference
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