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| 001 | 598784 | ||
| 005 | 20230417180327.0 | ||
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| 008 | 060209r20061993ne a s 001 0 eng d | ||
| 020 | _a9780080940908 (ebook) | ||
| 035 | _a(StDuBDS)AH23091627 | ||
| 040 |
_aUk _beng _cUk _dStDuBDSZ _dUkPrAHLS |
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_aKNS _2thema |
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_aKND _2thema |
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_aWBVS _2thema |
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| 100 | 1 | 0 |
_aHanneman, L. J. _q(Leonard John) |
| 245 | 1 | 0 |
_aPatisserie / _cL.J. Hanneman. |
| 250 | _a2nd edition. | ||
| 264 | 1 |
_aAmsterdam ; _aLondon : _bElseveir, _c2006. |
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| 300 |
_avii, 334 p. : _bill. (some col.) |
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| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 366 | _b20051001 | ||
| 500 | _aOriginally published: Oxford : Butterworth-Heinemann, 1993. | ||
| 500 | _aIncludes index. | ||
| 520 | 8 |
_aUseful to patissiers, this book aims to be a professional text on the art of patisserie. It features seventy-three colour photographs, with each showing clearly how the finished product should be presented; also a range of diagrams that demonstrate complex processes. And, the chapters include provisions of the Food Hygiene Regulations 1990. _bThis classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these.Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes.New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry. |
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| 530 | _aAlso available in printed form ISBN 9780750669283 | ||
| 533 |
_aElectronic reproduction. _cAskews and Holts. _nMode of access: World Wide Web. |
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| 650 | 0 | _aPastry. | |
| 650 | 0 | _aDesserts. | |
| 650 | 7 |
_aTravel and Tourism _2ukslc |
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| 650 | 7 |
_aHospitality & service industries _2thema |
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| 650 | 7 |
_aHotel & catering trades _2thema |
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| 650 | 7 |
_aManufacturing industries _2thema |
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| 650 | 7 |
_aBaking, bread & cakes _2thema |
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| 655 | 7 | _2lcsh | |
| 856 | 4 | 0 | _uhttp://www.vlebooks.com/vleweb/product/openreader?id=WestLondon&isbn=9780080940908 |
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