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Patisserie, by Leonard J Hanneman
Free Ebook Patisserie, by Leonard J Hanneman
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This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these.
Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes.
New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry.
- Sales Rank: #2058544 in eBooks
- Published on: 2009-11-03
- Released on: 2009-11-03
- Format: Kindle eBook
Review
`This is a professional book for professionals and anyone who enjoys baking will find it a revelation.'
Observer Magazine
`...deserves to become a standard textbook.'
Caterer and Hotelkeeper
`...the standard textbook on the subject... The book has become so important to teaching in baking and catering circles that the publication of a second edition is a major event...The introduction of many superb colour photographs greatly enhances the book.'
The Bakery Magazine
`In his preface, Hannemann ventures the hope that this edition will be as popular in the next decade as the previous one was in the last. In my mind there is no doubt.' Shaun Hill, Gidleigh Park for Chef. - Chef, July 1993
"If you're a professional, a student or an experienced amateur then this will be your bible.
Everything is covered here and is presented superbly. You get the recipe, the yield and a nice little picture showing what its supposed to look like. What more could you want?
Another great addition is the run down of all your raw materials and the pros and cons of each (which earns you many brownie points as a student). There is also a lot of stuff about various tools of the trade but as most of us know, you buy said gizmo, use it once and then it finds its niche on a shelf somewhere.
The one thing you must remember though is that this is a book for professionals and if you are someone who dabbles in the kitchen at home you may be better off looking for something else, especially seeing as this isn't the cheapest tome on the market and its real value is based upon the person who is producing in bulk and is versed in certain techniques.
The last thing I would like to point out is that all the recipes are written in both imperial and metric measures and that is refreshing as I have found a lot of good books with recipes in ounces or, even worse, cups.
This book really covers all the bases and there is nothing that compares in terms of giving a detailed overview of patisserie and the layout means that no matter where you go or whatever you do within the industry you can always rely on this."
- Amazon Reader, December 2002
About the Author
F.H.C.I.M.A., F.Inst.B.B.
Most helpful customer reviews
7 of 7 people found the following review helpful.
A British Baker's review
By A Customer
This is the book that i used when i was at college in my home city in england.Patisserie is a professional book for students, Bakers,Chefs,Confectioners and Teachers.Patisserie is a craft/trade (some say it's an art) so housewives may find it a little confusing,for example, Bread making is a technology and carn't be learnt from a book. If you have a basic understanding in Fermented goods,pastry,confectionary hot and cold sweets and cake decorating then you will love this book. The book covers everything i needed to complete my studies of Bakery,cake decorating and patisserie and i still use it in my work.Hanneman himself was a lecturer in charge of the bakery school at the Cambridge College of Arts and Technology as well as head of food at lancaster and Morecambe college and also a former chief examiner for the 711-01 pastry cooks and patissiers exam.
8 of 10 people found the following review helpful.
a complete reference book
By A Customer
Patisserie by Hanneman is certainly a very good and complete book about patisserie. The author covers with great competence an extremely wide range of topics: from short pastries, flan and tarts, to puff pastries, to meringue goods, cakes, torten, petit fours, fermented goods, puddings, almond and other pastes, sugar works, down to preserves and savoury goods. Recipes are clear, easy to follow, scaled to family consumption and frequently followed by pictures of the finished good. Occasionally alternative methods are presented for basic preparations and the author gives indication when to use one or the other method. Check lists are provided to discover the causes of troubles. Having said what there is in the book I would like to say what is not there : no hints are given about difficulties you may expect in following a recipe, no tips are given to prevent or solve these problems and the check lists are sometimes elliptic (e.g. uneven rise in short pastry my be due to lack or excess of fat, so what was should you do next time?). Everything looks really so simple and easy but at the end of your practice you my discover that to obtain the expected result you need more than to follow a perfectly explained sequence. My personal judgement is that Patisserie is an excellent reference book where you will find instructions to prepare almost any patisserie good you my wish, but where you will find little inspiration to decide what to cook: all recipes seem equally easy and undemanding and all goods equally rewarding and worthy the effort.
p.s. The author gives cooking temperature which are really very high
0 of 0 people found the following review helpful.
Four Stars
By Pearlin chua
Great introduction to pastries.
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