2nd Edition

Authors: Leonard J Hanneman
Paperback ISBN: 9780750669283
Imprint: Butterworth-Heinemann
Published Date: 3rd October 2005
Page Count: 352


This product is currently not available for sale.


This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these.

Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes.

New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry.

Key Features

  • New in paperback format, making this classic text even more affordable, practical, and enjoyable
  • Lay flat binding makes cooking from this text easy
  • Complete with beautiful, original color photographs of each finished dish


Professional patissiers; NVQ students on catering courses.

Table of Contents

Patisserie equipment, hygiene and ingredients; Short pastries, flans and tarts; Puff pastries; Sponge goods; Meringue goods; Cakes; Chou pastries; Torten and gateaux; Petits fours secs; Petit fours glaces; Afternoon tea fancies; Savoury goods; Fermented goods; Sweet sauces; Bavarois and jelly sweets; Fruits and other sweets; Puddings; Chocolate work; Almond and other pastes; Sugar work; Preserves, creams and icings; Ices; Glossary of patisserie terms; Temperature conversion table; Index.


No. of pages:
© Butterworth-Heinemann 2005
Paperback ISBN:

About the Author

Leonard J Hanneman

Affiliations and Expertise

F.H.C.I.M.A., F.Inst.B.B. - Formerly Head of Department Service Industries Lancaster and Morecombe College of Further Education