The Cook's Book - Patisserie Showpieces : 9780864584588

The Cook's Book - Patisserie Showpieces

 
Edition
 
1
ISBN
 
9780864584588
ISBN 10
 
086458458X
Published
 
01/01/2004
Published by
 
Pearson Australia
Pages
 
Format
 
In stock
 
Title type
Book
$86.99
 
 
 
Description

Written by one of Australia’s most talented culinary artists, The Cook’s Book – Patisserie Showpieces is an essential reference for all those wishing to produce specialised desserts and showpieces.

Brendan Hill provides comprehensive explanations of the products, methods and tools required in the specialist area of patisserie, as well as demonstrating the latest techniques for working with them. Understanding and working with chocolate and sugar are given special attention.

This fundamental grounding will give you a head start towards creating fabulous and original results. Producing stunning sweet buffet showpieces, traditional and modern petit fours, and modelling and moulding marzipan are all made achievable with the help of the many recipes and practical, step-by-step illustrations and photographs.

Table of contents

Chocolate – structure, manufacturing processes, types, tempering, modelling and moulding
Sugar work – equipment, ingredients and methods, pulled sugar, modelling and moulding
Sweet buffet showpieces – approaches, techniques, pastilliage, creating and constructing showpieces, transport and storage
Petit fours – characteristics, equipment, preparation, methods
Marzipan work – ingredients, uses, handling and storage, equipment, modelling, design principles
Glossary

Target audience

The Cook's Book - Patisserie Showpieces supports the delivery of the following competency units in the THH02 Hospitality Training Package:

  • THHADCC06B Prepare chocolate and chocolate confectionery
  • THHADPT04B Prepare and display petits fours
  • THHADPT05B Prepare and model marzipan
  • THHADPT07B Prepare and display sugar work
  • THHADPT08B Plan, prepare and display sweet buffet showpieces  

The Cook's Book - Patisserie Showpieces supports the delivery of the following competency units from the SIT07 Tourism, Hospitality and Events Training Package:

  • SITCCC022A Prepare chocolate and chocolate confectionery
  • SITHPAT007A Prepare and display petits fours
  • SITHPAT008A Prepare and model marzipan
  • SITHPAT010A Prepare and display sugar work
  • SITHPAT011A Plan, prepare and display sweet buffet showpieces