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Nutella Swiss Roll Recipe

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 outstanding changes in closely each aspect of this art, and the author has exhaustively altered 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, pretty seventy-three colour photographs, each shows without doubt or question how the finished product ought to 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 a great deal of of the existent ones have been meliorated or replaced. Additional data 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 division of the catering industry.

* 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, initial colour photographs of each finished dish

ReviewThis is a professional book for masters and any individual who enjoys baking will find it a revelation.'
Observer Magazine
...deserves to become a ordinary textbook.'
Caterer and Hotelkeeper
...the frequent textbook on the subject... The book has become so crucial to instructing in baking and catering circles that the publication of a second edition is a major event...The introduction of a lot of superb colour photographs principally enhances the book.'
The Bakery Magazine
In his preface, Hannemann ventures the hope that this edition will be as popular in the next decade as the former one was in the last. In my mind there is no doubt.' Shaun Hill, Gidleigh Park for Chef. - Chef, July 1993

About the AuthorF.H.C.I.M.A., F.Inst.B.B.

Most helpful client reviews

5 of 5 people found the following review helpful.
A British Baker's review
By A
This is the book that i used when i was at college in my home city in england.Patisserie is a professional book for students, Bakers,Chefs,Confectioners and Teachers.Patisserie is a craft/trade (some say it's an art) so housewives may find it a little confusing,for example, Bread making is a engineering science and carn't be learnt from a book. If you have a basic understanding in Fermented goods,pastry,confectionary hot and cold sweets and cake embellishing then you will love this book. The book covers everything i necessitated to finish my studies of Bakery,cake embellishing and patisserie and i still use it in my work.Hanneman himself was a lecturer in charge of the bakery school at the Cambridge College of Arts and Technology as well as head of feed at lancaster and Morecambe college and also a former chief examiner for the 711-01 pastry cooks and patissiers exam.

6 of 7 humans found the following review helpful.
a finish reference book
By A
Patisserie by Hanneman is surely a very good and finish book with regards to patisserie. The author covers with outstanding competence an exceedingly wide range of topics: from short pastries, flan and tarts, to puff pastries, to meringue goods, cakes, torten, petit fours, fermented goods, puddings, almond and other pastes, sugar works, down to preserves and savoury goods. Recipes are clear, easy to follow, scaled to family consumption and ofttimes followed by pictures of the finished good. Occasionally substitute methods are staged for basic preparations and the author gives indication when to use one or the other method. Check lists are provided to discover the causes of troubles. Having said what there is in the book I would like to say what is not there : no hints are given when it comes to difficultnesses you may suppose in following a recipe, no tips are given to prevent or solve these troubles and the check lists are now and then elliptic (e.g. uneven rise in short pastry my be due to lack or excess of fat, so what was ought to you do next time?). Everything looks in truth so simple and easy but at the end of your exercise you my discover that to obtain the expected result you need more than to follow a perfectly explained sequence. My personal judgement is that Patisserie is an magnificent reference book where you will find instructions to prepare almost any patisserie good you my wish, but where you will find little inspiration to determine what to cook: all recipes seem evenly easy and undemanding and all goods evenly rewarding and worthy the effort.

p.s. The author gives cooking temperature which are genuinely very high

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