# The Pastry Chef Handbook: La Patisserie de Reference - Hardcover

by **Pierre Paul Zeiher** (Author), **Jean Michel Truchelut** (Author)

**All the information, guidance, and recipes you need to become a pastry professional--in a single book!**

Comprehensive in its content and practical in its approach, _The Pastry Chef Handbook_ addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, the book covers 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. Inside, there are also 100 detailed classical recipes ranging from Saint-Honoré to Opera. And with the QR codes integrated throughout the book, readers will be able to consult professional videos to perfect their know-how on the companion BPI Campus site.

### Author Biography

**Pierre-Paul Zeiher** trained at the hotel school in Strasbourg and in the most beautiful Parisian houses. He taught in Biarritz and Monaco before returning to Strasbourg. **Jean-Michel Truchelut** is a cooking and pastry teacher specializing in dietetics and nutrition.

**Number of Pages:** 728

**Dimensions:** 2.2 x 11.7 x 9 IN

**Publication Date:** November 15, 2022

## Details

- **Price:** 100.0 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 100.00 USD | In stock |

## Images

- The Pastry Chef Handbook: La Patisserie de Reference - Hardcover

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> Updated: 2026-07-23