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PATISSERIE: THE BASICS
Author & Chef: Eric Kim (K-ZONE STUDIO)
This book is a guide for overall confectionery covering basic and essential theories through foundational and application recipes. It serves as an instructional resource for pastry principles and foundational skills using various processes, baker’s formulas, and diverse data.
Content Overview
- Basic and essential theories regarding general pastry
- Basic and applied recipes
- Confectionery processes
- Formulation tables and baker’s formulas
- Supporting materials and data
Target Audience
This guidebook is intended for beginners, students, and technicians seeking to understand basic confectionery theories and principles.
About the Author
Eric Kim is the first Korean judge on confectionery at an international competition certified by the World Association of Chefs Societies (WACS), which is recognized by first-class chefs globally. He is engaged in various activities such as attending seminars, delivering lectures, and consulting menus both in Korea and overseas based on his experience and knowledge accumulated over the past 20 years.
Product Specifications
- Format: Hardcover
- Pages: 352 pages
- Language: Korean
- Dimensions: 220 * 280 mm
- ISBN: 9791164261826
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