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Patisserie by: Leonard J Hanneman List Price: £29.99 City Travel Guides Price: £26.59 You Save: £3.40 (11%)Prices subject to change. |
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Binding: Paperback Dewey Decimal Number: 338 EAN: 9780750669283 ISBN: 0750669284 Label: Butterworth-Heinemann Manufacturer: Butterworth-Heinemann Number Of Items: 1 Number Of Pages: 352 Publication Date: October 03, 2005 Publisher: Butterworth-Heinemann Studio: Butterworth-Heinemann Sales Rank: 195426 Related Items:
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Editorial Review: Product Description: This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these. Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes. New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry. * New in paperback format, making this classic text even more affordable, practical and enjoyable * Lay flat binding makes cooking from this text easy * Complete with beautiful, original colour photographs of each finished dish Synopsis: This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that "Patisserie" has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these. Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes. New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry. About the Author: By Leonard J Hanneman Customer Reviews
Average Rating:
 Rating: - The only book you will ever needIf you're a professional, a student or an experienced amateur then this will be your bible. Everything is covered here and is presented superbly. You get the recipe, the yield and a nice little picture showing what its supposed to look like. What more could you want? Another great addition is the run down of all your raw materials and the pros and cons of each (which earns you many brownie points as a student). There is also a lot of stuff about various tools of the trade but as most of us know, you buy said gizmo, use it once and then it finds its niche on a shelf somewhere. The one thing you must remember though is that this is a book for professionals and if you are someone who dabbles in the kitchen at home you may be better ... Read More: Rating: - a very important bookThis book covers Fermented goods, Confectionary, Pastry,Hot and Cold sweets, Cake decorating and Decorative items.I used it when studying at college and still use it today.Patisserie is a technology (some say it's an art) and therefor non professionals may find it a little confusing depending on thier basic knowlege of the trade already.You will need a lot of skill to practically carry out some of these recipes and a wide range of equipment is needed. Suitable for professionals,students and the very keen cook only. |
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