The Pastry Chef Handbook
La Patisserie de Reference
(Sprache: Englisch)
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...
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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-Honore to Opera. Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos
Autoren-Porträt von Pierre Paul Zeiher, Jean Michel Truchelut
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.
Bibliographische Angaben
- Autoren: Pierre Paul Zeiher , Jean Michel Truchelut
- 2022, 728 Seiten, 1000 farbige Abbildungen, Maße: 27,7 x 25,9 cm, Gebunden, Englisch
- Verlag: Abrams & Chronicle Books
- ISBN-10: 285708935X
- ISBN-13: 9782857089353
- Erscheinungsdatum: 24.11.2022
Sprache:
Englisch
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