The Pastry Chef Handbook (Revised Edition): La Patisserie de Référence

Pierre Paul Zeiher, Jean Michel Truchelut

All the information, guidance, and recipes you need to boost your pastry knowledge or even 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, 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-Honoré to Opera.

Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos to perfect their know-how on the BPI Campus site.

728 pages, Hardcover
Published March 11, 2025
Format: 728 pages, Hardcover
Published: March 11, 2025 by BPI
ISBN: 9782386220647 (ISBN10: 2386220648)
Language: English