Patisserie

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Author: Leonard J Hanneman

Publisher: Routledge

ISBN: 1136374566

Category: Business & Economics

Page: 352

View: 9710

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.

Food Preparation and Cooking

Cookery units. Student guide

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Author: N.A

Publisher: Nelson Thornes

ISBN: 9780748725663

Category: Cookery

Page: 442

View: 5233

This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved

Modern Cake Decoration

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Author: L.J. Hanneman

Publisher: Springer Science & Business Media

ISBN: 9780853347859

Category: Science

Page: 233

View: 394

Fancies & Gateaux

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Author: Lesley Herbert,Douglas Goldsmith

Publisher: Merehurst Limited

ISBN: 9781853911101

Category: Cooking

Page: 72

View: 2959

This book aims to reveal the trade secrets for achieving at home the results normally found in a high-class patisserie: fondants, meringues, vacherins, fruit tartlets, marshmallow, genoese and frangipan fancies.

Cake Making

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Author: Edmund Baron Bennion,James Stewart

Publisher: N.A

ISBN: N.A

Category: Baking

Page: 312

View: 8780

The Producer

With which is Incorporated "The Consumer."

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Author: N.A

Publisher: N.A

ISBN: N.A

Category:

Page: N.A

View: 7754

General Price List ...

October, 1913

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Author: Whiteley, William, Ltd., London

Publisher: N.A

ISBN: N.A

Category: Department stores

Page: N.A

View: 3042