Classic Patisserie

An A-Z Handbook

Claude Juillet (Autor)

Buch | Hardcover

256 Seiten

1998
Butterworth-Heinemann Ltd (Verlag)
978-0-7506-3815-9 (ISBN)

Titel ist leider vergriffen;
keine Neuauflage

Artikel merken

Intended for students and professional patissiers, this reference book explains the origins of classic patisserie with detailed information on the key dishes and ingredients.

Classic Patisserie is an ideal reference book for students, professional patissiers and all who share the author's passion for the art of patisserie. Classic Patisserie: * explains the origins of classic patisserie * explores the background and development of patisserie * provides detailed information on the key dishes and commodities Students will find it especially useful for the theoretical underpinning elements of their qualifications. It is also appropriate for those studying for the professional HCIMA qualification and for the professional patissier. Claude Juillet is Lecturer in Catering at Newcastle College. His specialist subject is patisserie and throughout his career he has won gold and silver medals in sugar work display at national competition level.

History of food/patisserie from 10,000 BC to the present day; A-Z of classic patisserie

Erscheint lt. Verlag	18.5.1998
Zusatzinfo	10 colour plates
Verlagsort	Oxford
Sprache	englisch
Maße	156 x 234 mm
Gewicht	500 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
Themenwelt	Schulbuch / Wörterbuch ► Lexikon / Chroniken
ISBN-10	0-7506-3815-X / 075063815X
ISBN-13	978-0-7506-3815-9 / 9780750638159
Zustand	Neuware