Professional Patisserie: For Levels 2, 3 and Professional Chefs : For Levels 2, 3 and Professional Chefs
by Neil Rippington , Chris Barker , Mick Burke
Editor: HODDER EDUCATION
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Invest in the future with this resource, which covers all the knowledge needed to master the specific skills needed to excel at Levels 2 and 3 and beyond in a career as a pastry chefPastry Professionals, written by the great chef lecturers who were pastry chefs at the Ritz and Claridge’s Hotel, includes everything necessary to help develop the industry standard of skills and knowledge, whether you start at Level 2, working towards Level 3, or seek to advance the existing skills still existingMaster the essential skills in step-by-step photos and sequences of 400 color photographs that illustrate hundreds of different skills, products and processes, small chocolate ovens and decorative pieces – Navigate your way through each chapter easily with grids to identify the appropriate recipes for Level 2, Level 3 or more advanced practitioner – Learn from the mistakes of the past with “What happened pastsections that give a good analysis supported by photographs
Neil Rippington , Chris Barker , Mick Burke – Professional Patisserie: For Levels 2, 3 and Professional Chefs : For Levels 2, 3 and Professional Chefs – Free
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