• Filename: patisserie.
  • ISBN: 9781136374555
  • Release Date: 2009-11-03
  • Number of pages: 352
  • Author: Leonard J Hanneman
  • Publisher: Routledge

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. Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three 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.


  • Filename: patisserie.
  • ISBN: 0847839621
  • Release Date: 2013
  • Number of pages: 800
  • Author: Christophe Felder
  • Publisher: Rizzoli International Publications

A comprehensive illustrated cookbook on mastering French pastry, including such recipes as almond paste roses, rose-flavored macarons, and chocolate croissants.

Artisan Patisserie for the Home Baker

  • Filename: artisan-patisserie-for-the-home-baker.
  • ISBN: 140272408X
  • Release Date: 2006
  • Number of pages: 171
  • Author: Avner Laskin
  • Publisher: Sterling Publishing Company, Inc.

Everyone enjoys fine pastry. And now the home baker will find it easier than ever to create perfect masterpieces. Avner Laskin, a professional pastry chef trained at Le Cordon Bleu, Paris, provides simple, foolproof recipes for creating a rich assortment of treats, as well as an authoritative guide to the essential skills of his art. Here are beloved French classics, such as Chocolate Éclairs, Vanilla Cream Puffs, Napoleons and Tarte Tatin, plus traditional pastries from Italy, Spain and Portugal. Included are unusual creations, such as Coffee Muffins and Caramelized Banana Tartlets, as well as detailed instructions on creating multipurpose fillings, icings and glazes that the creative baker can use in original ways.


  • Filename: patisserie.
  • ISBN: 3831026785
  • Release Date: 2014-09-26
  • Number of pages: 344
  • Author: William Curley
  • Publisher:


  • Filename: patisserie.
  • ISBN: 9781472110145
  • Release Date: 2013-10-17
  • Number of pages: 160
  • Author: Murielle Valette
  • Publisher: Hachette UK

This book is a tribute to French Pâtisserie. It is also a manual to learn how to successfully and easily make traditional French desserts at home. It's written for all people who love to bake and want to do it like the professionals do. From beginners to more advanced, everyone can do it. The author is a professional French pastry chef who wants to share her passion and talent for baking. In this book you will discover: An easy way to make traditional French Pâtisserie at home. Richly illustrated and simplified step by step recipes and techniques. All the secrets you've always wanted to know about French baking. Professional tips that make baking easier. The classic recipes of French Pâtisserie. How to impress your friends with your skills at baking traditional French food.


  • Filename: patisserie.
  • ISBN: 3875162803
  • Release Date: 1995
  • Number of pages: 248
  • Author: Kurt Matheis
  • Publisher:

Patisserie Pro Facile

  • Filename: patisserie-pro-facile.
  • ISBN: 9781524630645
  • Release Date: 2017-02-15
  • Number of pages: 318
  • Author: Ali Haji
  • Publisher: AuthorHouse

L’idée d'écrire ce livre m’est venue depuis ma première année de mariage quand ma femme commençait a me poser des questions concernant mon domaine qu’est bien-sûr la pâtisserie en me demandant de lui faire apprendre comment préparer des différents gâteaux a chaque fois qu’on est ensemble. et là j’ai commencé à lui écrire des recettes avec des instructions qui sont devenus un manuscrit, qui a était suivit par l’idée de les partager avec les autres, et après 20 ans l’idée a bien trouvé son chemin. The idea of writing this book came to me from my first year of marriage when my wife was beginning to question me about my field that is pastry baking and asked me to teach her how to prepare the homemade cakes whenever we’re together. And there I started writing her recipes with instructions that became a manuscript, which was followed by the idea of sharing with others. And after twenty years, the idea has found its way.


  • Filename: patisserie.
  • ISBN: 9781743584088
  • Release Date: 2016-03-01
  • Number of pages: 288
  • Author: Mélanie Dupuis
  • Publisher: Hardie Grant Publishing

Join expert pastry chef Mélanie Dupuis and molecular gastronomist Anne Cazor in this landmark volume on the techniques and traditions of France’s grand patisseries, with sumptuous step by step recipes designed to make even the most elaborate of French desserts achievable for the home baker.

From madeleines, éclairs and croissants to tarte au citron, black forest cake and croquembouche, Patisserie has a creation for every sweet tooth, whether it’s a simple cake or a show-stopping work of art.

Ludwigs Patisserie

  • Filename: ludwigs-patisserie.
  • ISBN: 3875151127
  • Release Date: 2010
  • Number of pages: 359
  • Author: Matthias Ludwigs
  • Publisher:

The Cook s Book

  • Filename: the-cook-s-book.
  • ISBN: 0864584032
  • Release Date: 2004
  • Number of pages: 340
  • Author: Loretta Sartori
  • Publisher: Tertiary Press

Patisserie cookbook. Covers cakes, meringues, gateaux, pastries, yeast and breakfast goods, creams, sauces and fillings, and desserts. Provides information on uniform, equipment and ingredients. Includes appendices, glossary and index. Author is a pastry chef.

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