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The Essence of Bakery & Pastry—Pâtissèrie

  • Also available as: Casebound Hardcover
  • Published: February 2019
  • Format: Perfect Bound Softcover(P. Color)
  • Pages: 438
  • Size: 8.5x8.5
  • ISBN: 9781984577160
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  • About The Author
  • Customer Review
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This book is the author’s fifth publication in his lifetime. The book covers a wide range of required basic theory in patisserie that includes the equipment, tools, containers, utensils, etc., used in international standard bakery and pastry kitchen. Besides these, the book provides knowledge about a variety of food commodities that are used for the production of any recipe, the steps to follow to prepare it, and the essential methods of cooking used in the bakery and pastry kitchen (boiling, steaming, frying, baking, etc.). This book is divided into two sections: theory and recipes. The theory section of this book explains the essential equipment, tools, food commodities, baking and its purposes, variety of pastes, batters, doughs, creams and its products, and many more. Beside the theory portion, this book is packaged with various recipes of cookies, muffins, cupcakes, pies, tarts, cakes or squares, glazes, sweet sauces, cream-based products, dietary recipes, plated desserts, buffet desserts, warm and cold desserts, and many more. Each recipe in this book is produced and tested individually by the author. This book is well garnished with essential recipe images when necessary. This book is published with the intention to support incapable children with disability who are living under poverty. The author’s royalty portion from selling this book will be donated toward the health and support for those children around the world. Your support in buying this book will greatly help those children throughout the world. This book is written and published just to provide guidelines about baking and its essential products and types. The list of ingredients and methods of production or baking is simply the guideline that differs in product outcome due to various factors such as the temperature applied, baking or cooking time, altitude, ingredients’ quality, equipment quality, mixing or making procedures, and many others that the author is not responsible for if the product’s outcome is not as per the expectation of the reader or this book’s recipe users. You can add the flavors or ingredients of your choice or also omit any ingredient if you are not happy with the list of ingredients mentioned in any recipe of this book and if you want to change the taste, texture, and ultimate result of the finished products. I hope you will enjoy reading this book, and I hope you will bake or produce your selected recipe for your loved ones and enjoy it. Please do not forget to leave feedback that will certainly help me in the future to update the contents of this book. My email addresses are leverdsomemlier@yahoo.com and nabunbhattarai@gmail.com. Best wishes to everyone.

Buy This Book

Perfect Bound Softcover(P. Color)
Price: $100.95
Casebound Hardcover(P. Color)
Price: $111.95