: The paperback version features a lay-flat binding , making it easier to use while cooking in a professional kitchen. Core Topics Covered
: Equipment, hygiene, ingredients, sweet sauces, and temperature conversion tables. Availability
The book is organized into 22 chapters covering the full spectrum of pastry arts, including: Patisserie, Second Edition
: Chocolate work, sugar work, almond pastes, and petits fours.
: Available for purchase as a paperback or eBook , with rental options also provided. : The paperback version features a lay-flat binding
The (ISBN: 9780750669283) is a comprehensive professional textbook by Leonard J. Hanneman that serves as a standard reference for the art of patisserie . Originally published as a hardcover in 1993, the updated second edition was released in paperback on November 1, 2005 , by Routledge . Key Features
: The second edition includes major updates to reflect changes in the industry, featuring new recipes like pavlova , sticky toffee pudding , blinis , pasta dough , frangipan apple , and cheesecake . : Available for purchase as a paperback or
: Short pastries, puff pastries, chou pastries, and fermented goods.