Designed to complement "Complete Pastrywork Techniques", this book completes the series for the serious pastrywork student or chef. It provides in-depth information on sugar, chocolate and marzipan as commodities and as essential ingredients for confectionary work. Each section focuses on key preparation methods and illustrates the basic techniques and finished displays. The book also contains up-to-date information on hygiene and safety in the kitchen. The book is aimed at those working towards competence at NVQ Level 3 and is atructured to help the student work through each of the relevant units.
- ISBN10 0340582596
- ISBN13 9780340582596
- Publish Date 17 November 1994
- Publish Status Transferred
- Out of Print 4 May 2000
- Publish Country GB
- Publisher Hodder Arnold
- Imprint Hodder Arnold H&S
- Format Paperback
- Pages 160
- Language English