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The Pastry Chef Handbook (Revised Edition): La Patisserie de Référence
Hardcover
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ISBN13: 9782386220647
Publisher: Editions Bpi
Published: Mar 11 2025
Pages: 728
Weight: 3.75
Height: 1.70 Width: 9.30 Depth: 11.70
Language: English
A trusted resource for pastry students, culinary professionals, and ambitious home bakers, The Pastry Chef Handbook brings together the essential techniques, knowledge, and recipes that form the foundation of professional pastry work.
Written by veteran culinary educators Pierre-Paul Zeiher and Jean-Michel Truchelut, this comprehensive volume offers a structured path through the art and science of French pastry.
Featuring more than 100 core preparation techniques and 100 classic recipes, the book covers everything from custards, creams, and doughs to celebrated desserts such as Saint-Honoré, Paris-Brest, millefeuille, éclairs, crème brûlée, and Opera cake. Step-by-step photography, practical instruction, and detailed explanations help readers build both confidence and technical precision.
Beyond recipes, this indispensable reference explores ingredients, equipment, nutrition, hygiene, presentation, and professional kitchen practices. Integrated QR codes provide access to instructional videos that further demonstrate key techniques.
Whether you're training for a pastry career, teaching culinary arts, or refining your craft, The Pastry Chef Handbook is an invaluable guide to the traditions and techniques of world-class pâtisserie.
Recipes include:
- Almond-flavored savoy sponge
- Coffee éclairs
- Paris-Brest hazelnut praline cake
- Millefeuilles
- Crème brûlée
- Chocolate soufflé
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Zeiher, Pierre Paul
The Pastry Chef Handbook: La Patisserie de Reference
Zeiher, Pierre Paul
Truchelut, Jean Michel
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