Patisserie, Second Edition Apr 2026

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

: Widely recognized as a foundational text for NVQ students on catering courses and professional patissiers.

: Short pastries, puff pastries, chou pastries, and fermented goods. Patisserie, Second Edition

: Meringues, sponge goods, Torten, gateaux, and afternoon tea fancies.

: Chocolate work, sugar work, almond pastes, and petits fours. and fermented goods. : Meringues

: Contains 73 original color photographs showcasing finished presentation styles, along with diagrams for complex technical processes.

The book is organized into 22 chapters covering the full spectrum of pastry arts, including: with rental options also provided.

: Available for purchase as a paperback or eBook , with rental options also provided.