PATISSERIE: THE BASICS

Author & Chef: Eric Kim

This book is a guide for overall confectionery regarding basic and essential theories through basic/application recipes, various processes, baker’s formula, and diverse data. It will be helpful and be a guidebook for beginners who have started learning confectionery, students, technicians who have a thirst for basic theories and principles.

He is the first Korean judge on confectionery at an international competition certified by the World Association of Chefs Societies (WACS) that is recognized by first-class chefs around the world.

He is engaged in various activities such as attending the seminars, delivering lectures, and consulting menus in the country and overseas based on his own experience and knowledge accumulated over the past 20 years.