Swiss Information – Tourism & Products

Strawberry Swiss Roll Recipe

This classic book, widely known and employed 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 closely each aspect of this art, and the author has exhaustively modified 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, finelooking seventy-three colour photographs, each shows distinctly how the finished product will have 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 numerous of the existent ones have been ameliorated or replaced. Additional selective 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 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, original colour photographs of each finished dish

ReviewThis is a professional book for masters and anybody who enjoys baking will find it a revelation.'
Observer Magazine
...deserves to become a general textbook.'
Caterer and Hotelkeeper
...the general textbook on the subject... The book has become so essential to instructing in baking and catering circles that the publication of a second edition is a major event...The introduction of some superb colour photographs principally enhances the book.'
The Bakery Magazine
In his preface, Hannemann ventures the hope that this edition will be as usual 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 humans found the following review helpful.
A British Baker's review
By A
This is the book that i employed 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 technology 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 likewise a former chief examiner for the 711-01 pastry cooks and patissiers exam.

6 of 7 persons found the following review helpful.
a finish reference book
By A
Patisserie by Hanneman is surely a very good and finish book when it comes 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 oftentimes 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 regarding difficulties you may suppose in following a recipe, no tips are given to prevent or solve these difficulties and the check lists are on occasion 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 actually 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 utterly explained sequence. My personal judgement is that Patisserie is an magnificent reference book where you will find instructions to prepare closely 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

See all 2 client reviews...