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Description for Patisserie
Paperback. Intended for patissiers, this work serves as a professional text on the art of patisserie. It includes seventy-three colour photographs, which show how the finished product should be presented, and a range of diagrams demonstrate the more complex processes. Num Pages: 352 pages, Illustrations (some col.). BIC Classification: TTVC. Category: (U) Tertiary Education (US: College). Dimension: 244 x 190 x 22. Weight in Grams: 750.
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 ... Read more
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 ... Read more
Product Details
Publisher
Taylor & Francis Ltd United Kingdom
Number of pages
352
Format
Paperback
Publication date
2005
Condition
New
Weight
955g
Number of Pages
352
Place of Publication
Oxford, United Kingdom
ISBN
9780750669283
SKU
V9780750669283
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-2
Reviews for Patisserie
This is a professional book for professionals and anyone who enjoys baking will find it a revelation.' Observer Magazine ...deserves to become a standard textbook.' Caterer and Hotelkeeper ...the standard textbook on the subject... The book has become so important to teaching in baking and catering circles that the publication of a ... Read more