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Product Description
Synopsis
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.
About the Author
By Leonard J Hanneman
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.
About the Author
By Leonard J Hanneman
Inside This Book
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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
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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