Professional Patisserie: For Levels 2, 3 and Professional Chefs by Mick Burke and Chris Barker and Neil Rippington

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  • ISBN 10 1444196448
  • ISBN 13 9781444196443
  • Published Aug 30 2013
  • Format Paperback
  • Page Count 448
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton Educational
  • Imprint Hodder Education

Publishers Text

Invest in the future: Professional Patisserie covers all the knowledge needed to learn or enhance the specific skills required to excel at Levels 2 and 3 or in a career as a pastry chef. Written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, Professional Patisserie covers everything needed to help develop industry-standard skills and knowledge whether starting at Level 2, working towards Level 3, or looking to advance current skills further. Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products, and processes, from petit fours to chocolate and decorative pieces Navigate easily through each chapter with helpful grids identifying the recipes that are suitable for Level 2, Level 3 or the more advanced practitioner Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs

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