Patisserie /
Hanneman, L. J.
Patisserie / L.J. Hanneman. - Second edition. - vii, 334 pages : illustrations ; 25 cm
"Paperback ed.--"T.P. verso. Includes index.
Patisserie equipment, hygiene and ingredients -- Short pastries, flans and tarts -- Puff pastries -- Sponge goods -- Meringue goods -- Cakes -- Chou pastries -- Torten and gateaux -- Petits fours secs -- Petits fours glaces -- Afternoon tea fancies -- Savoury goods -- Fermented goods -- Sweet sauces -- Bavarois and jelly sweets -- Fruit and other sweets -- Puddings -- Chocolate work -- Almond and other pastes -- Sugar work -- Preserves, creams and icings -- Ices. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22.
"This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the thirty-five 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."--BOOK JACKET.
0750669284 9780750669283
Pastry
641.865
Patisserie / L.J. Hanneman. - Second edition. - vii, 334 pages : illustrations ; 25 cm
"Paperback ed.--"T.P. verso. Includes index.
Patisserie equipment, hygiene and ingredients -- Short pastries, flans and tarts -- Puff pastries -- Sponge goods -- Meringue goods -- Cakes -- Chou pastries -- Torten and gateaux -- Petits fours secs -- Petits fours glaces -- Afternoon tea fancies -- Savoury goods -- Fermented goods -- Sweet sauces -- Bavarois and jelly sweets -- Fruit and other sweets -- Puddings -- Chocolate work -- Almond and other pastes -- Sugar work -- Preserves, creams and icings -- Ices. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22.
"This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the thirty-five 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."--BOOK JACKET.
0750669284 9780750669283
Pastry
641.865