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.

Chapter 1 Patisserie equipment, hygiene and ingredients; Chapter 2 Short pastries, flans and tarts; Chapter 3 Puff pastries; Chapter 4 Sponge goods; Chapter 5 Meringue goods; Chapter 6 Cakes; Chapter 7 Chou pastries; Chapter 8 Torten and gâteaux; Chapter 9 Petits fours secs; Chapter 10 Petits fours glacés; Chapter 11 Afternoon tea fancies; Chapter 12 Savoury goods; Chapter 13 Fermented goods; Chapter 14 Sweet sauces; Chapter 15 Bavarois and jelly sweets; Chapter 16 Fruit and other sweets; Chapter 17 Puddings; Chapter 18 Chocolate work; Chapter 19 Almond and other pastes; Chapter 20 Sugar work; Chapter 21 Preserves, creams and icings; Chapter 22 Ices;