Classic Patisserie is an ideal reference book for students, professional patissiers and all who share the author's passion for the art of patisserie. Classic Patisserie: * explains the origins of classic patisserie * explores the background and development of patisserie * provides detailed information on the key dishes and commodities Students will find it especially useful for the theoretical underpinning elements of their qualifications. It is also appropriate for those studying for the professional HCIMA qualification and for the professional patissier. Claude Juillet is Lecturer in Catering at Newcastle College. His specialist subject is patisserie and throughout his career he has won gold and silver medals in sugar work display at national competition level.