This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these.
A key feature of the revised edition is the inclusion of seventy-three new colour photographs. Each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes.
New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry.
New four colour illustrations
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`This is a professional book for professionals and anyone who enjoys baking will find it a revelation.'
`...deserves to become a standard textbook.'
Caterer and Hotelkeeper
`...the standard textbook on the subject... The book has become so important to teaching in baking and catering circles that the publication of a second edition is a major event...The introduction of many superb colour photographs greatly enhances the book.'
The Bakery Magazine
`In his preface, Hannemann ventures the hope that this edition will be as popular in the next decade as the previous one was in the last. In my mind there is no doubt.' Shaun Hill, Gidleigh Park for Chef. - Chef, July 1993
"If you're a professional, a student or an experienced amateur then this will be your bible.
Everything is covered here and is presented superbly. You get the recipe, the yield and a nice little picture showing what its supposed to look like. What more could you want?
Another great addition is the run down of all your raw materials and the pros and cons of each (which earns you many brownie points as a student). There is also a lot of stuff about various tools of the trade but as most of us know, you buy said gizmo, use it once and then it finds its niche on a shelf somewhere.
The one thing you must remember though is that this is a book for professionals and if you are someone who dabbles in the kitchen at home you may be better off looking for something else, especially seeing as this isn't the cheapest tome on the market and its real value is based upon the person who is producing in bulk and is versed in certain techniques.
The last thing I would like to point out is that all the recipes are written in both imperial and metric measures and that is refreshing as I have found a lot of good books with recipes in ounces or, even worse, cups.
This book really covers all the bases and there is nothing that compares in terms of giving a detailed overview of patisserie and the layout means that no matter where you go or whatever you do within the industry you can always rely on this."
- Amazon Reader, December 2002
Patisserie equipment, hygiene and ingredients; Short pastries, flans and tarts; Puff pastries; Sponge goods; Meringue goods; Cakes; Chou pastries; Torten and gateaux; Petits fours secs; Petit fours glaces; Afternoon tea fancies; Savoury goods; Fermented goods; Sweet sauces; Bavarois and jelly sweets; Fruits and other sweets; Puddings; Chocolate work; Almond and other pastes; Sugar work; Preserves, creams and icings; Ices; Glossary of patisserie terms; Temperature conversion table; Index.
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Descrizione libro Butterworth-Heinemann, 1993. Hardcover. Condizione libro: New. Codice libro della libreria P110750604301
Descrizione libro Butterworth-Heinemann, 1993. Hardcover. Condizione libro: New. 2. Codice libro della libreria DADAX0750604301