{"product_id":"the-pastry-chef-handbook-revised-edition-la-patisserie-de-reference-hardcover","title":"The Pastry Chef Handbook (Revised Edition): La Patisserie de Référence - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePierre Paul Zeiher\u003c\/b\u003e (Author), \u003cb\u003eJean Michel Truchelut\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAll the information, guidance, and recipes you need to become a pastry professional--in a single book!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Comprehensive in its content and practical in its approach, \u003ci\u003eThe Pastry Chef Handbook\u003c\/i\u003e 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 preparation techniques--from making custard in a bain-marie to icing. They will also discover 100 detailed classical recipes, from Saint-Honoré to Opera. Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos to perfect their know-how on the BPI Campus site.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePierre-Paul Zeiher\u003c\/b\u003e trained at the hotel school in Strasbourg and in the most beautiful Parisian houses. He taught in Biarritz and Monaco before returning to Strasbourg.\u003cb\u003e Jean-Michel Truchelut \u003c\/b\u003eis a cooking and pastry teacher specializing in dietetics and nutrition.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 728\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.7 x 11.7 x 9.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 11, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45813769502917,"sku":"9782386220647","price":111.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0757\/6718\/5605\/files\/JXRpF5b_Qe9782386220647.webp?v=1770997621","url":"https:\/\/selloorium.com\/products\/the-pastry-chef-handbook-revised-edition-la-patisserie-de-reference-hardcover","provider":"Selloorium","version":"1.0","type":"link"}