In addition to the examples illustrated by step-by-step visuals and essential cultural elements
it addresses nutrition hygiene service and presentation. Beginner pastry chefs will be able
to learn the basic rules and 100 preparation techniques - from making custard in a bain-marie
to icing. They will also discover 100 detailed classical recipes from Saint-Honore to Opera.
Thanks to the QR codes integrated throughout the book readers will also be able to consult
professional learning videos
