The Pastry Chef Handbook: La Patisserie de Reference
Pierre Paul Zeiher and Jean Michel Truchelut
All the information, guidance, and recipes you need to become a pastry professional—in a single book!Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. 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-Honoré to Opera. Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos to perfect their know-how on the BPI Campus site.
Pierre-Paul Zeiher trained at the hotel school in Strasbourg and in the most beautiful Parisian houses, and taught in Biarritz and Monaco before returning to Strasbourg. Jean-Michel Truchelut is a cooking and pastry teacher, specializing in dietetics and nutrition.
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