Cover art for The Pastry Chef Handbook: La Patisserie de Reference
Published
Abrams, September 2022
ISBN
9782857089353
Format
Hardcover, 728 pages
Dimensions
29.8cm × 21.6cm

The Pastry Chef Handbook: La Patisserie de Reference by &

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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-Honore 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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