- Hardcover: 334 pages
- Publisher: A Butterworth-Heinemann Title; 2 edition (26 Mar 1993)
- Language English
- ISBN-10: 0750604301
- ISBN-13: 978-0750604307
- Product Dimensions: 25.4 x 19.5 x 3.1 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (5 customer reviews)
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Amazon Bestsellers Rank:
404,012 in Books (See Top 100 in Books)
- #72 in Books > Food & Drink > Baking > Pastry & Pies
- See Complete Table of Contents
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Product Description
Review
`This is a professional book for professionals and anyone who enjoys baking will find it a revelation.'
Observer Magazine
`...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
Observer Magazine
`...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
Product Description
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
Classic text
Fully revised
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
Classic text
Fully revised
Inside This Book
(Learn More)
First Sentence
It is a legal requirement that equipment with which food comes into contact or is liable to come into contact is kept clean and kept in such good order, repair and condition to enable it to be effectively cleaned. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
It is a legal requirement that equipment with which food comes into contact or is liable to come into contact is kept clean and kept in such good order, repair and condition to enable it to be effectively cleaned. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
38 of 38 people found the following review helpful
Format:Hardcover
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.
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.
28 of 28 people found the following review helpful
Format:Hardcover
This book covers Fermented goods, Confectionary, Pastry,Hot and Cold sweets, Cake decorating and Decorative items.I used it when studying at college and still use it today.Patisserie is a technology (some say it's an art) and therefor non professionals may find it a little confusing depending on thier basic knowlege of the trade already.You will need a lot of skill to practically carry out some of these recipes and a wide range of equipment is needed. Suitable for professionals,students and the very keen cook only.
3 of 3 people found the following review helpful
Format:Hardcover
An old favourite which has just about everything you meed to know about preparing and cooking patisserie. It is undoubtedly a reference book not a recipe book although it does contain many recipes. Great one to have on the shelf.
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Most Recent Customer Reviews
A confection of Patisserie
Before I had a computer, I asked a student to order this book from Amazon for me. I was a student in patisserie and cake decoration at the time and it was the recommended book for... Read more
Published 3 months ago by The Reader
Yum Yum ....
Bought for mum, she is very much into baking and has been after a good patisserie book for sometime. The book is excellent and just what mum wanted. Read more
Published 21 months ago by DonnaB
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