The Pastry Chef Handbook (Revised Edition)

Name: The Pastry Chef Handbook (Revised Edition)
Brand: Thames and Hudson (Australia) Pty Ltd
SKU: 9782386220647
Price: 155.0 NZD
Availability: InStock

La Patisserie de Référence

By Pierre Paul Zeiher and Jean Michel Truchelut

0.0 (0 reviews)

Brief Description

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... Read More

Format: Hardback

$155⁰⁰

AVAILABLE WITH SUPPLIER Ships from our Auckland warehouse within 4-6 weeks

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The Pastry Chef Handbook (Revised Edition)

$155⁰⁰

Description

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 will be able to learn the basic rules and 100 preparation techniques—from making custard in a bain-marie to icing. They will also discover 100 detailed classical recipes, from Saint-Honoré to Opera.

Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos to perfect their know-how on the BPI Campus site.

Book Details

INFORMATION

ISBN: 9782386220647

Publisher: BPI

Format: Hardback

Date Published: 13 March 2025

Country: France

Imprint: BPI

Illustration: 1,000 color photographs

Audience: General / adult

DIMENSIONS

Spine width: 50.0mm

Width: 178.0mm

Height: 248.0mm

Weight: 776g

Pages: 728

Collections

Baking & Cakes Cook Books Cook Books & Recipes Cooking & Food Jean Michel Truchelut New Release Cook Books Non-Fiction Pierre Paul Zeiher

About the Author

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.

Also by Jean Michel Truchelut

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The Pastry Chef Handbook: La Patisserie de Reference

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, the book covers nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation...

By Pierre Paul Zeiher and Jean Michel Truchelut

Hardback

$155⁰⁰

Available
Ships in 4-6 weeks

Also by Pierre Paul Zeiher

View all

The Pastry Chef Handbook: La Patisserie de Reference

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, the book covers nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation...

By Pierre Paul Zeiher and Jean Michel Truchelut

Hardback

$155⁰⁰

Available
Ships in 4-6 weeks

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