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Patisserie

Af: Leonard J Hanneman Engelsk Paperback

Patisserie

Af: Leonard J Hanneman Engelsk Paperback
Tjek vores konkurrenters priser
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.
Tjek vores konkurrenters priser
Normalpris
kr 526
Fragt: 39 kr
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20 kr
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Tjek vores konkurrenters priser
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.
Produktdetaljer
Sprog: Engelsk
Sider: 352
ISBN-13: 9780750669283
Indbinding: Paperback
Udgave: 2
ISBN-10: 0750669284
Udg. Dato: 3 okt 2005
Længde: 22mm
Bredde: 190mm
Højde: 244mm
Forlag: Taylor & Francis Ltd
Oplagsdato: 3 okt 2005
Forfatter(e): Leonard J Hanneman
Forfatter(e) Leonard J Hanneman


Kategori Hotel-, catering- & restaurationsbranchen


ISBN-13 9780750669283


Sprog Engelsk


Indbinding Paperback


Sider 352


Udgave 2


Længde 22mm


Bredde 190mm


Højde 244mm


Udg. Dato 3 okt 2005


Oplagsdato 3 okt 2005


Forlag Taylor & Francis Ltd

Kategori sammenhænge