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Publisher:
Published: 2013
Type: BOOK
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 ...
Publisher: Rizzoli Publications
Published: 2017-11-14
Type: BOOK
From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level ...
Publisher: John Wiley & Sons
Published: 2004-04-06
Type: BOOK
The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads.
Publisher: Hodder Education
Published: 2019-07-08
Type: BOOK
Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef.
Publisher: Hodder Education
Published: 2014-08-29
Type: BOOK
... Professional Patisserie for Levels 2 and 3 and Professional Chefs , and were written by Mick Burke and Chris Barker . Nutritional analysis for this edition has been provided by Joanne Tucker at the University of West London ...
Publisher: Hodder Education
Published: 2015-05-29
Type: BOOK
With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make ...
Publisher: Cengage Learning
Published: 2009-09-15
Type: BOOK
Professional Chef is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career.
Publisher: PublicAffairs
Published: 2009-05-05
Type: BOOK
This book will encourage those inspired by the film to learn more about the issues, and act to change the world.
Publisher: Van Nostrand Reinhold Company
Published: 1996
Type: BOOK
This specialty cookbook serves as a thorough guide to the preparation and presentation of pastries and desserts.
Publisher: Rizzoli Publications
Published: 2013-02-26
Type: BOOK
There has never been such a comprehensive primer on patisserie. The important base components—such as crème patisserie, pâte à choux, and chocolate ganache—are presented as stand-alone recipes.
