Neil Rippington

Professional Patisserie: For Levels 2, 3 and Professional Chefs

Buch

Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef.

CHF 53.50

Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)

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V105: Folgt in ca. 15 Arbeitstagen

Produktdetails

Weitere Autoren: Burke, Mick / Barker, Chris

ISBN: 978-1-4441-9644-3
EAN: 9781444196443
Produktnummer: 17681470
Verlag: Hodder Education
Sprache: Englisch
Erscheinungsjahr: 2013
Seitenangabe: 432 S.
Masse: H27.4 cm x B21.2 cm x D2.5 cm 1'171 g
Abbildungen: Approx. 400 photos
Gewicht: 1171

Über den Autor

Mick Burke is Deputy Head of Department in Catering, Hospitality, Aviation and Tourism at Sheffield City College. He has decades of teaching experience and has won national competitions for patisserie work.Chris Barker is Curriculum Manager for Patisserie at the Centre for Hospitality and Food Studies, Colchester Institute. He has decades of teaching experience and was formerly a pastry chef at the Ritz.Neil Rippington is Dean of the College of Food at University College Birmingham. His career as a chef spanned restaurants in London, France and the USA.