The Advanced Professional Pastry Chef

by Bo Friberg

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This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date 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 (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.

Format:Hardcover

Language:English

ISBN:0471359262

ISBN13:9780471359265

Release Date:February 2003

Publisher:Wiley

Length:896 Pages

Weight:5.24 lbs.

Dimensions:1.9" x 8.7" x 11.4"

Related Subjects

Agricultural Sciences Baking Cooking Cooking Food Science Health, Fitness & Dieting Health, Fitness & Dieting Pastry

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The Advanced Professional Pastry Chef

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