Professional patisserie : for levels 2,3 and professional chefs / by Mick Burke, Chris Barker, Neil Rippington.
Publisher: London : Hodder Education, 2013Description: 448 pages : illustrations (colour)Content type:- text
- still image
- unmediated
- volume
- 9781444196443 (pbk.) :
- 1444196448
- 23
| Item type | Home library | Class number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| 2 week loan | Hockney Library Main Floor | 641.865/BUR (Browse shelf(Opens below)) | Available | 7412285331 | ||
| 2 week loan | Hockney Library Library Store (Please ask to see) | 641.865/BUR (Browse shelf(Opens below)) | Available | 7412147869 |
Browsing Hockney Library shelves, Shelving location: Main Floor Close shelf browser (Hides shelf browser)
| 641.865/BER Pastry / | 641.865/BER Patisserie maison / | 641.865/BUR Professional patisserie : | 641.865/BUR Professional patisserie : | 641.865/DUP The new pâtissiers / | 641.865/FRI Professional Pastry Chef WITH The Making of a Pastry Chef. | 641.865/FRI The professional pastry chef : |
Written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, 'Professional Patisserie' covers everything needed to help develop industry-standard skills and knowledge whether starting at Level 2, working towards Level 3, or looking to advance current 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.
Specialized.
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