Patisserie, Second Edition -

: Contains 73 original color photographs showcasing finished presentation styles, along with diagrams for complex technical processes.

: Meringues, sponge goods, Torten, gateaux, and afternoon tea fancies.

: The second edition includes major updates to reflect changes in the industry, featuring new recipes like pavlova , sticky toffee pudding , blinis , pasta dough , frangipan apple , and cheesecake . Patisserie, Second Edition

: Chocolate work, sugar work, almond pastes, and petits fours.

: The paperback version features a lay-flat binding , making it easier to use while cooking in a professional kitchen. Core Topics Covered : Contains 73 original color photographs showcasing finished

The (ISBN: 9780750669283) is a comprehensive professional textbook by Leonard J. Hanneman that serves as a standard reference for the art of patisserie . Originally published as a hardcover in 1993, the updated second edition was released in paperback on November 1, 2005 , by Routledge . Key Features

The book is organized into 22 chapters covering the full spectrum of pastry arts, including: : Chocolate work, sugar work, almond pastes, and

: Available for purchase as a paperback or eBook , with rental options also provided.