Short description
Intended for patissiers, this work serves as a professional text on the art of patisserie. It includes seventy-three colour photographs, which show how the finished product should be presented, and a range of diagrams demonstrate the more complex processes.
Long description
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.
Review
This is a professional book for professionals and anyone who enjoys baking will find it a revelation.'
Observer Magazine
...deserves to become a standard textbook.'
Caterer and Hotelkeeper
...the standard textbook on the subject... The book has become so important to teaching in baking and catering circles that the publication of a second edition is a major event...The introduction of many superb colour photographs greatly enhances the book.'
The Bakery Magazine
In his preface, Hannemann ventures the hope that this edition will be as popular in the next decade as the previous one was in the last. In my mind there is no doubt.' Shaun Hill, Gidleigh Park for Chef. - Chef, July 1993
Table of contents
- 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
- Petit fours glaces
- Afternoon tea fancies
- Savoury goods
- Fermented goods
- Sweet sauces
- Bavarois and jelly sweets
- Fruits and other sweets
- Puddings
- Chocolate work
- Almond and other pastes
- Sugar work
- Preserves, creams and icings
- Ices
- Glossary of patisserie terms
- Temperature conversion table
- Index.