<P><EM>For professional patissiers and NVQ students on catering courses.</EM></P>
<P>Now updated in paperback, this revised edition of the classic text is now even more affordable, practical and enjoyable. Complete with the seventy-three original, beautiful&nbsp;colour photographs, each showing clearly how the finished product should be presented&nbsp;with a wide range of diagrams to demonstrate the more complex processes. New material includes new dishes and more information on fruits, and on using eggs in patisserie.</P>