{"title":"Jean Michel Truchelut","description":"\u003cp\u003eJean Michel Truchelut’s works are essential guides for both professional and aspiring pastry chefs, offering detailed techniques and recipes rooted in classical French patisserie. His books provide clear instructions alongside expert tips that illuminate the art and science of baking with precision and creativity.\u003c\/p\u003e\n\n\u003cp\u003eReaders can expect comprehensive coverage of pastry fundamentals, from traditional recipes to refined methods, making these volumes invaluable references for those passionate about mastering the craft of patisserie. \u003cem\u003eThe Pastry Chef Handbook\u003c\/em\u003e exemplifies his commitment to culinary excellence and clarity.\u003c\/p\u003e","products":[{"product_id":"the-pastry-chef-handbook-la-patisserie-de-reference-by-pierre-paul-zeiher-9782857089353","title":"The Pastry Chef Handbook: La Patisserie de Reference","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eComprehensive in its content and practical in its approach, \u003ci\u003eThe Pastry Chef Handbook\u003c\/i\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eBeginner pastry chefs will be able to learn the basic rules and 100 preparation techniques—from making custard in a bain-marie to icing. Inside, there are also 100 detailed classical recipes ranging from Saint-Honoré to Opera.\u003c\/p\u003e\n\n\u003cp\u003eWith the QR codes integrated throughout the book, readers will be able to consult professional videos to perfect their know-how on the companion BPI Campus site.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Thames and Hudson (Australia) Pty Ltd","offers":[{"title":"Default Title","offer_id":47428302274796,"sku":"9782857089353","price":155.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9782857089353.jpg?v=1774497120"},{"product_id":"the-pastry-chef-handbook-revised-edition-by-pierre-paul-zeiher-9782386220647","title":"The Pastry Chef Handbook (Revised Edition)","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eAll the information, guidance, and recipes you need to become a pastry professional—in a single book!\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eComprehensive in its content and practical in its approach, \u003cem\u003eThe Pastry Chef Handbook\u003c\/em\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eBeginner 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.\u003c\/p\u003e\n\n\u003cp\u003eThanks 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Thames and Hudson (Australia) Pty Ltd","offers":[{"title":"Default Title","offer_id":47433002352876,"sku":"9782386220647","price":155.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9782386220647.jpg?v=1774765847"}],"url":"https:\/\/bookhero.co.nz\/collections\/jean-michel-truchelut.oembed","provider":"Book Hero","version":"1.0","type":"link"}