Written by one of Australia's top pastry chef, The Cook's Book - Patisserie, provide the invaluable, detailed information required for this specialised area of baking that includes making pastries, desserts, yeast goods, fillings, garnishings and gateaux. All creations must be built on solide foundations. The Cook's Book - Patisserie clearly outlines how ingredients work together and why things can go wrong. This fundamental grounding will give you a head start in producing fabulous results. Use the base recipes provided to perfect technique. By using the handy matrix provided, these recipes can then be elaborated upon, and developed to suit any occasion. Mastering the recipes will provide you with confidence for greater success as you move toward more complex creations. The Cook's Book - Patisserie is filled with techniques and hints, step-by-step diagrams and colour detail to assist with your skill development and help you achieve the best result every time.