The Pastry Chef Handbook (Revised Edition): La Patisserie de Référence
Author:   Pierre Paul Zeiher ,  Jean Michel Truchelut
Publisher:   BPI
ISBN:  

9782386220647


Pages:   728
Publication Date:   13 March 2025
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Our Price $140.00 Quantity:  
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The Pastry Chef Handbook (Revised Edition): La Patisserie de Référence


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Full Product Details

Author:   Pierre Paul Zeiher ,  Jean Michel Truchelut
Publisher:   BPI
Imprint:   BPI
Dimensions:   Width: 17.80cm , Height: 5.00cm , Length: 24.80cm
Weight:   0.776kg
ISBN:  

9782386220647


ISBN 10:   2386220648
Pages:   728
Publication Date:   13 March 2025
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Author Information

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.

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