The Pastry Chef Handbook: La Patisserie de Reference (Hardcover) (ISBN-13: 9782857089353)

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.

• Recipes include:
• Almond-flavored savoy sponge
• Coffee éclairs
• "Paris-Brest" hazelnut praline cake
• Millefeuilles
• Crème brûlée
• Chocolate soufflé

Author: Pierre Paul Zeiher, Jean Michel Truchelut
ISBN-10: 285708935X
ISBN-13: 9782857089353
Publisher: Editions Bpi
Language: English
Published: 11/15/2022
Pages: 728
Format: Hardcover
Weight: 5.50lbs
Size: 11.70h x 9.00w x 2.20d