The Pastry Chef Handbook

La Patisserie de Reference


All the information, guidance, and recipes you need to become a pastry professional-in a single book!


ISBN: 9782857089353 Category:

Pierre Paul Zeiher, Jean Michel Truchelut


Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, the book covers nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques-from making custard in a bain-marie to icing. Inside, there are also 100 detailed classical recipes ranging from Saint-Honoré to Opera. And with the QR codes integrated throughout the book, readers will be able to consult professional videos to perfect their know-how on the companion BPI Campus site.

Additional information

Weight 2699 g
Dimensions 27.9 x 35.7 cm
Publisher name ABRAMS
Publication date 14 March 2023
Number of pages 728
Format Hardback
Dimensions 27.9 x 35.7 cm
Weight 2699 g


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Pierre-Paul Zeiher trained at SHG Strasbourg, an international hospitality and business school, and in some of the most beautiful Parisian houses. He taught in Biarritz, France, and Monaco before returning to Strasbourg. Jean-Michel Truchelut is a cooking and pastry teacher specializing in dietetics and nutrition.