: Equipment, hygiene, ingredients, sweet sauces, and temperature conversion tables. Availability
: Contains 73 original color photographs showcasing finished presentation styles, along with diagrams for complex technical processes. Patisserie, Second Edition
: Chocolate work, sugar work, almond pastes, and petits fours. Patisserie, Second Edition
: Widely recognized as a foundational text for NVQ students on catering courses and professional patissiers. Patisserie, Second Edition