{"title":"Patisserie Recipe Bundle","description":"","products":[{"product_id":"pre-order-patisserie-the-basics","title":"PATISSERIE: THE BASICS","description":"\u003ch2\u003ePATISSERIE: THE BASICS \u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor \u0026amp; Chef:\u003c\/strong\u003e Eric Kim (K-ZONE STUDIO)\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003ch3\u003eContent Overview\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBasic and essential theories regarding general pastry\u003c\/li\u003e\n\u003cli\u003eBasic and applied recipes\u003c\/li\u003e\n\u003cli\u003eConfectionery processes\u003c\/li\u003e\n\u003cli\u003eFormulation tables and baker’s formulas\u003c\/li\u003e\n\u003cli\u003eSupporting materials and data\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTarget Audience\u003c\/h3\u003e\n\u003cp\u003eThis guidebook is intended for beginners, students, and technicians seeking to understand basic confectionery theories and principles.\u003c\/p\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cp\u003eEric 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.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eProduct Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePages:\u003c\/strong\u003e 352 pages\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e Korean\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 220 * 280 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eISBN:\u003c\/strong\u003e 9791164261826\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"THE TABLE","offers":[{"title":"Default Title","offer_id":41609487089845,"sku":"KB663","price":47.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0267\/2295\/9541\/products\/basicPATISSERIE.jpg?v=1648798554"},{"product_id":"patisserie-the-basics","title":"HOW TO MAKE My own RECIPE (PATISSERIE SERIES 2)","description":"\u003ch2\u003eProduct Overview\u003c\/h2\u003e\n\u003cp\u003eThis book is a guidebook for developing original dessert menus and organizing dessert components. Unlike a traditional collection of fixed recipes, it focuses on the pairings, textures, techniques, and design points of each menu. The content features the author’s signature menus and menus from the World Chocolate Masters (WCM) competition.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eKey Features\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMenu Variety:\u003c\/strong\u003e Includes 33 dessert menus, which expand to 43 menus when including variations.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRecipe Scope:\u003c\/strong\u003e Features a range of dishes from simple items like cookies, cheesecake, and financiers to complex dishes with multiple components.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEducational Focus:\u003c\/strong\u003e Showcases pairings, textures, techniques, and design points for menu creation.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStructure:\u003c\/strong\u003e A set of two books consisting of one main book and one appendix.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e Bilingual (English and Korean)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePage Count:\u003c\/strong\u003e 656 Pages\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eISBN:\u003c\/strong\u003e 9791192855097\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"THE TABLE","offers":[{"title":"Default Title","offer_id":43783328891061,"sku":"CBG0118","price":52.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0267\/2295\/9541\/files\/how-to-make-my-own-recipe-001.png?v=1715754899"},{"product_id":"the-signature-pushing-the-boundaries-of-pastry-technique","title":"THE SIGNATURE: Pushing the Boundaries of Pastry Technique","description":"\u003ch2\u003eThe Signature by Erik Kim: Advanced Pastry Techniques for Creative Chefs\u003c\/h2\u003e\n\u003cp\u003eThe Signature is the third volume of Chef Eric’s Patisserie Series. This book presents advanced pastry techniques designed for professional chefs to elevate the value of their desserts. It focuses on the technical depth, structure, and thinking required to create distinctive, signature-level work beyond standard decorations.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eCore Features and Content\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold-Free Construction:\u003c\/strong\u003e Instructions on creating cake shapes using everyday tools rather than pre-made molds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCustom Mold-Making:\u003c\/strong\u003e Tutorials on creating handmade molds using food-grade silicone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold Modification:\u003c\/strong\u003e Methods for re-forming basic molds into new designs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate Spraying:\u003c\/strong\u003e Techniques for applying chocolate spray to create modern forms.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecoration Techniques:\u003c\/strong\u003e Methods for dessert decoration and personalization to streamline the creation process.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eProduct Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePage Count:\u003c\/strong\u003e 280 pages\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e English and Korean (Bilingual)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 220 * 280 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eISBN:\u003c\/strong\u003e 9791192855240\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis volume serves as a guide for pastry professionals to push past technical limits, refine their dessert identity, and master unique construction methods.\u003c\/p\u003e","brand":"THE TABLE","offers":[{"title":"Default Title","offer_id":52119229956277,"sku":"LX0065","price":41.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0267\/2295\/9541\/files\/The-Signature-001.png?v=1766384290"}],"url":"https:\/\/kzonestudio.com\/en-ru\/collections\/patisserie-recipe-bundle.oembed","provider":"K-ZONE STUDIO","version":"1.0","type":"link"}