The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef
Bo Friberg
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NZ$ 125.99
 
NZ$ 99.99
902246
9780471359265
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Published 24/02/2003
Edition Info  
ISBN13 9780471359265
Published In United States
Imprint John Wiley & Sons
Publisher John Wiley & Sons
Pages 864
Size (mm) h x w x d
Blurb 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. This volume, which expands Bo Friberg's "The Professional Pastry Chef", 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 (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 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.

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