Professional Patisserie: For Levels 2, 3 and Professional Chefs (Paperback)

Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef. Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further. - Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces - Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner - Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs

General

Imprint:	Hodder Education
Country of origin:	United Kingdom
Release date:	September 2013
Authors:	Neil Rippington • Mick Burke • Chris Barker
Dimensions:	276 x 214 x 22mm (L x W x T)
Format:	Paperback
Pages:	418
ISBN-13:	978-1-4441-9644-3
Categories:	Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > Hotel & catering trades Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft Books > Food & Drink > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft Promotions
LSN:	1-4441-9644-8
Barcode:	9781444196443

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