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Patisserie

Hanneman, L. J.

Patisserie

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	PatisserieL.J. Hanneman.
作者:	Hanneman, L. J.
出版者:	Amsterdam ;Elsevier/Butterworth-Heinemann,2005.
面頁冊數:	1 online resource (vii, 334 p.) :ill. (chiefly col.)
附註:	Includes index.
附註:	Originally published: 1993.
標題:	Pastry.
電子資源:	http://www.sciencedirect.com/science/book/9780750669283
ISBN:	9780750669283 (electronic bk.)

Patisserie
Hanneman, L. J.

Patisserie[electronic resource] /L.J. Hanneman. - Amsterdam ;Elsevier/Butterworth-Heinemann,2005. - 1 online resource (vii, 334 p.) :ill. (chiefly col.)

Includes index.

Patisserie equipment, hygiene and ingredients; Short pastries, flans and tarts; Puff pastries; Sponge goods; Meringue goods; Cakes; Chou pastries; Torten and gateaux; Petits fours secs; Petit fours glaces; Afternoon tea fancies; Savoury goods; Fermented goods; Sweet sauces; Bavarois and jelly sweets; Fruits and other sweets; Puddings; Chocolate work; Almond and other pastes; Sugar work; Preserves, creams and icings; Ices; Glossary of patisserie terms; Temperature conversion table; Index.

This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these. Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes. New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry. * New in paperback format, making this classic text even more affordable, practical and enjoyable * Lay flat binding makes cooking from this text easy * Complete with beautiful, original colour photographs of each finished dish.

ISBN: 9780750669283 (electronic bk.)Subjects--Topical Terms:

537793
Pastry.
Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TX773 / .H27 2005eb

Dewey Class. No.: 641.8/65

Patisserie
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020 $a 9780080940908 (electronic bk.)
020 $a 0080940900 (electronic bk.)
035 $a (OCoLC)474960490
035 $a ocn474960490
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100 1 $a Hanneman, L. J. $q (Leonard John) $3 537792
245 1 0 $a Patisserie $h [electronic resource] / $c L.J. Hanneman.
260 $a Amsterdam ; $a Boston : $b Elsevier/Butterworth-Heinemann, $c 2005.
300 $a 1 online resource (vii, 334 p.) : $b ill. (chiefly col.)
500 $a Includes index.
500 $a Originally published: 1993.
505 0 $a Patisserie equipment, hygiene and ingredients; Short pastries, flans and tarts; Puff pastries; Sponge goods; Meringue goods; Cakes; Chou pastries; Torten and gateaux; Petits fours secs; Petit fours glaces; Afternoon tea fancies; Savoury goods; Fermented goods; Sweet sauces; Bavarois and jelly sweets; Fruits and other sweets; Puddings; Chocolate work; Almond and other pastes; Sugar work; Preserves, creams and icings; Ices; Glossary of patisserie terms; Temperature conversion table; Index.
520 $a This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these. Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes. New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry. * New in paperback format, making this classic text even more affordable, practical and enjoyable * Lay flat binding makes cooking from this text easy * Complete with beautiful, original colour photographs of each finished dish.
588 $a Description based on print version record.
650 0 $a Pastry. $3 537793
650 7 $a COOKING $x Courses & Dishes $x Pastry. $2 bisacsh $3 537794
655 4 $a Electronic books. $2 local. $3 214472
776 0 8 $i Print version: $a Hanneman, L.J. (Leonard John). $t Patisserie. $d Amsterdam ; Boston : Elsevier/Butterworth-Heinemann, 2005 $z 9780750669283 $w (OCoLC)62272015
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780750669283
938 $a EBL - Ebook Library $b EBLB $n EBL535140
994 $a C0 $b TEF