The (ISBN: 9780750669283) is a comprehensive professional textbook by Leonard J. Hanneman that serves as a standard reference for the art of patisserie . Originally published as a hardcover in 1993, the updated second edition was released in paperback on November 1, 2005 , by Routledge . Key Features
: Available for purchase as a paperback or eBook , with rental options also provided.
: Equipment, hygiene, ingredients, sweet sauces, and temperature conversion tables. Availability
The (ISBN: 9780750669283) is a comprehensive professional textbook by Leonard J. Hanneman that serves as a standard reference for the art of patisserie . Originally published as a hardcover in 1993, the updated second edition was released in paperback on November 1, 2005 , by Routledge . Key Features
: Available for purchase as a paperback or eBook , with rental options also provided. Patisserie, Second Edition
: Equipment, hygiene, ingredients, sweet sauces, and temperature conversion tables. Availability and temperature conversion tables. Availability