Автор: Leonard J Hanneman
Размер: 14 Mb
If youre a professional, a student or an experienced amateur then this will be your bible. Everything is covered here and is presented superbly. You get the recipe, the yield and a nice little picture showing what its supposed to look like. What more could you want? Another great addition is the run down of all your raw materials and the pros and cons of each (which earns you many brownie points as a student). The one thing you must remember though is that this is a book for professionals and if you are someone who dabbles in the kitchen at home you may be better off looking for something else, especially seeing as this isnt the cheapest tome on the market and its real value is based upon the person who is producing in bulk and is versed in certain techniques.
All the recipes are written in both imperial and metric measures and that is refreshing. This book really covers all the bases and there is nothing that compares in terms of giving a detailed overview of patisserie and the layout means that no matter where you go or whatever you do within the industry you can always rely on this.
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