This classic textbook on the art of patisserie has been published for the last twenty years,
and this current edition is a thoroughly updated version. Well illustrated, Patisserie shows
both how the finished delight should be presented and diagrams the steps of more complex
recipes in 22 chapters. Chapter 1 alone goes beyond what many books cover: details of equipment,
health issues such as contamination risks, and ingredients (thirteen sugars!).

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