About the book
This book captures the author's 12 years of experience and knowledge from running a patisserie and baking studio. The first section systematically covers the theory behind cookies, butter cakes, genoise, and tarts, followed by recipes that apply these concepts. While the products may initially appear classic and not particularly trendy, they are grounded in the fundamental principles that every pastry student should master. Each step of the production process is broken down in detail, with clear explanations through text and photographs, providing an experience similar to attending an offline class.
The book also introduces essential pastry techniques such as making gelatin mass, whipping cream, roasting nuts, and tempering chocolate. Additionally, it includes the names and manufacturers of the ingredients and tools used, allowing readers to easily purchase them.
Following recipes alone won't lead to improvement. To truly grow, one must fully understand the ingredients and processes, repeat them multiple times, and ask questions to find solutions. Only then will new insights emerge, and these learnings become one's own. This book aims to guide readers, from beginners to advanced learners, through all stages of pastry-making, encouraging them to deeply reflect on the products and find their own path
● Hardcover Book: 280 Pages
● Language: Korean
● Dimensions: 187 x 256 mm
● ISBN: 9791190900805
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Returns will be accepted for up to 10 days of Customer’s receipt or tracking number on unworn items. You, as a Customer, are obliged to inform us via email before you return the item, only in the case of:
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