Description
All the information, guidance, and recipes you need to become a pastry professional-in a single book!
Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, it addresses nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparations. Book also include over 100 recipes in professional worksheets.
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For any questions regarding the book's please contact Antoine Violette at aviollette@editions-bpi.fr
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A leading publisher in the hospitality, catering, tourism, local government, and food industries.
Since 1950, Editions BPI has been a trusted name for students and professionals in the hospitality and tourism sectors. With over 2,000 published titles and a catalog of more than 150 active references, we provide essential resources for culinary education and industry expertise.
Among our notable works is "La Cuisine de Référence" by Michel Maincent-Morel, a cornerstone text that has trained hundreds of thousands of chefs since its release in 1995.
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