Patisserie, Second Edition -

The book is organized into 22 chapters covering the full spectrum of pastry arts, including:

: Equipment, hygiene, ingredients, sweet sauces, and temperature conversion tables. Availability Patisserie, Second Edition

The (ISBN: 9780750669283) is a comprehensive professional textbook by Leonard J. Hanneman that serves as a standard reference for the art of patisserie . Originally published as a hardcover in 1993, the updated second edition was released in paperback on November 1, 2005 , by Routledge . Key Features The book is organized into 22 chapters covering