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The Advanced Professional Pastry Chef
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Format: Hardback
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The Advanced Professional Pastry Chef
$15299
Unit price
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This book is ideal for experienced pastry chefs wishing to enhance their skills and dedicated home bakers interested in professional-level pastry techniques.
Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. No longer just an afterthought, restaurants now boast separate dessert menus, with the pastry chef acknowledged by name.
The Advanced Professional Pastry Chef expands Bo Friberg's work and brings coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its sister volume on the basics, this book covers subjects such as modernistic desserts, chocolate work, and sugar and marzipan creations. It is designed to meet the needs of the pastry kitchen.
This reference work features clear explanations, step-by-step how-to photographs, and recipes—all presented in a lively, reader-friendly style.
Book Details
INFORMATION
ISBN: 9780471359265
Publisher: John Wiley & Sons Inc
Format: Hardback
Date Published: 04 July 2003
Country: United States
Imprint: John Wiley & Sons Inc
Illustration: Photos: 91 B&W, 122 Color; Drawings: 290 B&W, 0 Color; Tables: 6 B&W, 0 Color
Contributors:
- With Amy Kemp Friberg
Audience: Professional and scholarly
DIMENSIONS
Spine width: 51.0mm
Width: 229.0mm
Height: 279.0mm
Weight: 2608g
Pages: 864
About the Author
BO FRIBERG is a Certified Master Pastry Chef with over forty years of experience in the industry. He has received numerous awards and honors, including two gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast. Currently, he is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.
Also by Bo Friberg
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