Patisserie

<p><em>For professional patissiers and NVQ students on catering courses.</em></p> <p>Now updated in paperback this revised edition of the classic text is now even more affordable practical and enjoyable. Complete with the seventy-three original beautiful colour photographs each showing clearly how the finished product should be presented with a wide range of diagrams to demonstrate the more complex processes. New material includes new dishes and more information on fruits and on using eggs in patisserie.</p>