Professional Patisserie: For Levels 2, 3 And Professional Chefs Av Neil Rippington, Mick Burke, Chris Barker

<p><b>Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef.</b><br><b>Professional Patisserie,</b> written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge''s, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further.<br><br>- Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces<br>- Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner<br>- Learn from past mistakes with ''What went wrong?'' sections that give clear analysis supported by photographs</p>