The Pastry Chef Handbook (Revised Edition)
La Patisserie de Référence
$124.00
- Hardcover
728 pages
- Release Date
8 May 2025
Summary
All the information, guidance, and recipes you need to become a pastry professional—in a single book!
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, it addresses nutrition, hygiene, service, and presentation. Beginner pastry chefs wil…
Book Details
| ISBN-13: | 9782386220647 |
|---|---|
| ISBN-10: | 2386220648 |
| Author: | Pierre Paul Zeiher, Jean Michel Truchelut |
| Publisher: | BPI |
| Imprint: | BPI |
| Format: | Hardcover |
| Number of Pages: | 728 |
| Release Date: | 8 May 2025 |
| Weight: | 776g |
| Dimensions: | 248mm x 178mm x 50mm |
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About The Author
Pierre Paul Zeiher
Pierre-Paul Zeiher trained at the hotel school in Strasbourg and in the most beautiful Parisian houses. He taught in Biarritz and Monaco before returning to Strasbourg.
Jean-Michel Truchelut is a cooking and pastry teacher specializing in dietetics and nutrition.
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