Patisserie:
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Amsterdam
Elsevier/Butterworth-Heinemann
2005
|
| Subjects: | |
| Online Access: | FAW01 Volltext |
| Item Description: | Includes index. - Originally published: 1993 This 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. * New in paperback format, making this classic text even more affordable, practical and enjoyable * Lay flat binding makes cooking from this text easy * Complete with beautiful, original colour photographs of each finished dish |
| Physical Description: | vii, 334 pages |
| ISBN: | 9780750669283 0750669284 9780080940908 0080940900 |
Staff View
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| 500 | |a Includes index. - Originally published: 1993 | ||
| 500 | |a This 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. * New in paperback format, making this classic text even more affordable, practical and enjoyable * Lay flat binding makes cooking from this text easy * Complete with beautiful, original colour photographs of each finished dish | ||
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Record in the Search Index
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|---|---|
| any_adam_object | |
| author | Hanneman, L. J., (Leonard John) |
| author_facet | Hanneman, L. J., (Leonard John) |
| author_role | aut |
| author_sort | Hanneman, L. J., (Leonard John) |
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| building | Verbundindex |
| bvnumber | BV044385471 |
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| dewey-full | 641.8/65 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.8/65 |
| dewey-search | 641.8/65 |
| dewey-sort | 3641.8 265 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV044385471 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:51:29Z |
| institution | BVB |
| isbn | 9780750669283 0750669284 9780080940908 0080940900 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029787692 |
| oclc_num | 474960490 |
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| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | vii, 334 pages |
| psigel | ZDB-33-ESD ZDB-33-ESD FAW_PDA_ESD |
| publishDate | 2005 |
| publishDateSearch | 2005 |
| publishDateSort | 2005 |
| publisher | Elsevier/Butterworth-Heinemann |
| record_format | marc |
| spelling | Hanneman, L. J., (Leonard John) Verfasser aut Patisserie L.J. Hanneman Amsterdam Elsevier/Butterworth-Heinemann 2005 vii, 334 pages txt rdacontent c rdamedia cr rdacarrier Includes index. - Originally published: 1993 This 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. * New in paperback format, making this classic text even more affordable, practical and enjoyable * Lay flat binding makes cooking from this text easy * Complete with beautiful, original colour photographs of each finished dish COOKING / Courses & Dishes / Pastry bisacsh Pastry fast Pastry http://www.sciencedirect.com/science/book/9780750669283 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Hanneman, L. J., (Leonard John) Patisserie COOKING / Courses & Dishes / Pastry bisacsh Pastry fast Pastry |
| title | Patisserie |
| title_auth | Patisserie |
| title_exact_search | Patisserie |
| title_full | Patisserie L.J. Hanneman |
| title_fullStr | Patisserie L.J. Hanneman |
| title_full_unstemmed | Patisserie L.J. Hanneman |
| title_short | Patisserie |
| title_sort | patisserie |
| topic | COOKING / Courses & Dishes / Pastry bisacsh Pastry fast Pastry |
| topic_facet | COOKING / Courses & Dishes / Pastry Pastry |
| url | http://www.sciencedirect.com/science/book/9780750669283 |
| work_keys_str_mv | AT hannemanljleonardjohn patisserie |