Le livre Pâtisserie de Référence en version 100% anglaise “The Pastry Chef Handbook by Pierre-Paul Zeiher and Jean-Michel Truchelut is one of those books that gets you off the ground with its educational approach. [...] Something I find in The Pastry Chef Handbook, it is this precise, didactic, and authentic side. Precision is a must in this profession. Through the many illustrated step-by-step indications, this book is a great tool. This book provides you with nearly 100 detailed step-by-step techniques and basic preparations and more than 100 technical sheets. This book is illustrated with 1000 photos and 130 videos accessible by QR codes or URL.
|The book 756 pages