The Pastry Chef Handbook: La Patisserie de Reference

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-Honore to Opera. Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos