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The Pastry Chef Handbook
La Patisserie de Reference
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All the information, guidance, and recipes you need to become a pastry professional—in a single book!
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, it addresses 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. They will also discover 100 detailed classical recipes, from Saint-Honoré to Opera. Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos to perfect their know-how on the BPI Campus site.
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, it addresses 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. They will also discover 100 detailed classical recipes, from Saint-Honoré to Opera. Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos to perfect their know-how on the BPI Campus site.
Extent: 728 pp
Format: Hardback
Illustrations: 1,000 color photographs
Publication date: 2025-05-08
Size: 30.0 x 23.8 cm
ISBN: 9782386220647
About the Authors
Pierre-Paul Zeiher trained at SHG Strasbourg, an international hospitality and business school, and further honed his skills in some of Paris's leading pastry establishments. He later taught pastry in Biarritz and Monaco before returning to Strasbourg, where he continued training future culinary professionals. Jean-Michel Truchelut is a culinary and pastry instructor specializing in dietetics and nutrition. Together, they have developed a comprehensive educational approach that combines classical French pastry technique with practical, professional instruction for students and working pastry chefs alike.
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