Part 1 Bass

Part à Ponçée (Tart Dough)
Part Levé (fermented dough)
Part Quite (choux pastry)
Part Batu (Biscuit Dough)
Part a meringue (meringue dough)
Sucre Quey (heated sugar)
Crème
Glazed garnish sauce

Part 2 Patisserie

cake
Entremet
Tart
choux
Brioche
Feuillet
Meringue
Boulangerie-style snacks

Part 3 Glossary

Tool Introduction
Understanding Basic Movements
Preparing the frame
Handling piping bags and piping caps
Decorate
Handling butter
Handling cream
Handling sugar
Handling eggs
Handling chocolate
Handling pigments, flavors, and fruits
Shoe tips
Macaron Tips
Kneading Tips

A grand manual for every pastry chef, from beginner to expert, with infographics and step-by-step photos.

The author, a professional pastry chef and cooking school teacher in Paris, has continuously experimented and researched new methods in the field and has compiled the 'real taste' into a book.
《Patissier Grand Manual》 is composed of Part 1: Basic Recipes, Part 2: Full-Fledged Recipes, and Part 3: Glossary.
First, learn and practice the basic recipes for the base of the patisserie, such as the parts, cream, and sauce, and then combine the bases to make the actual patisserie.
The glossary introduces the essential tools and tool usage methods for this process, and summarizes techniques for handling materials, dough, etc., and the relevant pages are listed in the text so that you can refer to them at any time.

Each recipe is accompanied by a cutely illustrated infographic and detailed step-by-step photos.
And the scientific explanation of the principles of the recipes, added with the advice of molecular gastronomy experts, is the charm of “The Grand Manual of the Pastry Chef.”
It tells you how the ingredients interact, how each process is connected, why a certain temperature is needed, and how to achieve the desired taste.
Rather than simply listing various recipes, it provides a three-dimensional and systematic explanation of the principles of each recipe, thereby enhancing understanding of pastry itself.
Beginners can master each recipe on their own, and experts can create their own recipes.
Additionally, the Korean version includes definitions of French words to help readers understand unfamiliar terms, and Chef Daehyun Kim of Le Petit Fou, a famous dessert café, supervised the book.