Theory of Patisserie

Author: Nabin Bhattarai


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This book is Nabin’s 6th publication. In 2007, his 1st book came in the local market “Food & Beverage Service” that was a training manual for Food & Beverage students who wanted to pursue their career in Nepal & abroad.

In 2008, he published his 2nd book “Food Production-Theory & Recipes” which was a complete theory of commercial cookery and about 300 national and international recipes. In 2008, his 3rd book “The Essence of

Hotel Management – Grade 12” was published that was focused on the higher secondary students. In 2009, his 4th book “The Essence of Hotel Management – Grade 11” was published that was again focused on higher secondary students. He had also worked on a project “Kitchen Hygiene in Star Hotels in Nepal”. In 2019, his

5th book “The Essence of Bakery & Pastry-Patisserie” was published in USA that included essential theoretical and recipes that are very helpful for patisserie students and also the pastry chefs and bakers as a reference book.

This book is divided into 2 sections: Theory and Recipes. Theory section of this book explains about the essential equipment, tools, food commodities, baking and it’s purposes, variety of pastes, batters, doughs, creams and it’s products and many more. Beside the theory portion, this book is packaged with various recipes that include cookies, muffins, cupcakes, pies, tarts, cakes/squares, glazes, sweet sauces, cream based products, dietary recipes, platted desserts, buffet desserts, warm and cold desserts and many more. Each recipe in this book is produced and tested individually by an author. This book is well garnished with essential recipe’s images when necessary.

This book is published with an intention to support incapable and disability children who are living under poverty. The royalty (100% from author’s portion) from selling this book will be donated towards the health and support for those children around the world. Your support by buying this book will greatly help to those children through out the world.

Nabin Bhattarai, an author of Theory of Patisserie – The Essence of Theory & Recipes has completed his Master’s Degree (MPA) from Sydney, Australia in 2013. He has also received his CPA-PREP from CPA Western School of Business-Canada, Bachelor’s in Hotel Management from Kathmandu, Nepal and Advanced Diploma in Hospitality (Specializing Patisserie) from Sydney, Australia. He is a Certified Red Seal Baker (Interprovincial Standard) in Canada and also holds Blue Seal Certification (Achievement in Business Competencies) from Alberta, Canada.

Mr. Bhattarai has worked in culinary industry for more than 20 years. He has worked with different international chains and other companies as Hyatt Regency, Radisson Hotel, Intercontinental Hotels Group, Fairmont Hotels & Resorts, Marriott Hotel, Outland Camps, Airside Bistro & Sky Edibles (Flight Catering), Compass Group – Australia and other small companies in Nepal, Australia and Canada. He used to run his own business in Nepal – Monalisha Hotel Training Center.

Nabin has worked in different positions as Commercial/Culinary Chef, Pastry Chef, Kitchen Manager, Supervisor, Baker, Pastry Cook, Commis Chef, Instructor of Hotel Management etc. Currently, he is working as a Pastry Chef/Baker with Compass Group Canada.

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Pages: 258 | Trim Size: 8.5x11

Genre: Cooking

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