Professional patisserie : for levels 2,3 and professional chefs / Chris Barker, Mick Burke, Neil Rippington.
Material type:
TextPublication details: London Hodder Education, 2013.Description: ix, 418 pages : colour illustrations, ; 30 cmISBN: - 9781444196443 (pbk)
- 1444196448 (pbk)
- 641.865 BAR
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Standard Loan | Moylish Library Main Collection | 641.865 BAR (Browse shelf(Opens below)) | 0 | Available | 39002100532176 | ||
| Standard Loan | Moylish Library Main Collection | 641.865 BAR (Browse shelf(Opens below)) | 1 | Available | 39002100531624 | ||
| Standard Loan | Moylish Library Main Collection | 641.865 BAR (Browse shelf(Opens below)) | 1 | Available | 39002100531632 | ||
| Standard Loan | Moylish Library Main Collection | 641.865 BAR (Browse shelf(Opens below)) | 1 | Available | 39002100516724 | ||
| Standard Loan | Moylish Library Main Collection | 641.865 BAR (Browse shelf(Opens below)) | 1 | Available | 39002100516716 | ||
| Standard Loan | Moylish Library Main Collection | 641.865 BAR (Browse shelf(Opens below)) | 1 | Available | 39002100516708 |
Enhanced descriptions from Syndetics:
Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef.
Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further.
- Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces
- Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner
- Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs
Author notes provided by Syndetics
Mick Burke is Deputy Head of Department in Catering, Hospitality, Aviation and Tourism at Sheffield City College. He has decades of teaching experience and has won national competitions for patisserie work.
Chris Barker is Curriculum Manager for Patisserie at the Centre for Hospitality and Food Studies, Colchester Institute. He has decades of teaching experience and was formerly a pastry chef at the Ritz.
Neil Rippington is Dean of the College of Food at University College Birmingham. His career as a chef spanned restaurants in London, France and the USA.