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The Pastry Chef Handbook: La Patisserie de Reference by Pierre Paul Zeiher at Abbey's Bookshop,
The Pastry Chef Handbook: La Patisserie de Reference
— —
Pierre Paul Zeiher Jean Michel Truchelut

The Pastry Chef Handbook

La Patisserie de Reference

Pierre Paul Zeiher,  Jean Michel Truchelut

$140

Hardback

Not in-store but you can order this
How long will it take?
English
BPI
24 November 2022
Desserts
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.
By:   ,
Imprint:   BPI
Country of Publication:   France
Dimensions:   Height: 298mm,  Width: 216mm, 
ISBN:   9782857089353
ISBN 10:   285708935X
Pages:   728
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

Pierre-Paul Zeiher trained at SHG Strasbourg, an international hospitality and business school, and in some of the most beautiful Parisian houses. He taught in Biarritz, France, and Monaco before returning to Strasbourg. Jean-Michel Truchelut is a cooking and pastry teacher specializing in dietetics and nutrition.

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