The Professional Pastry Chef: Fundamentals of Baking and Pastry (4th Edition)

The Professional Pastry Chef: Fundamentals of Baking and Pastry (4th Edition)
Bo Friberg
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NZ$ 105.00
902248
9780471359258
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Published 19/02/2002
Edition Info 4th Edition
ISBN13 9780471359258
Published In United States
Imprint Hungry Minds Inc (US)
Publisher John Wiley & Sons
Pages 1040
Size (mm) h x w x d

"There?s something for everyone in this updated edition  of Bo Friberg?s classic opus on pastry. A must for the  professional, whether student or teacher, it also offers recipes  for breads, cookies, tarts, and cakes that will appeal to all  serious amateur bakers." Jacques Pepin, author,  teacher, and host of his own public television series "I  often turn to my battered, well-used copy of Friberg?s classic  for inspiration and education. Seasoned professional bakers and  passionate amateurs alike will find his precise instructions to  be infallible for success. I?m grateful for this updated edition  with its easy-to-find information and spectacular new  photos." Rick Rodgers, author of Kaffeehaus:  Exquisite Desserts from the Classic Cafes of Vienna, Budapest,  and Prague "Bo Friberg is a rare innovator, a pioneer in  his field, and an inspiration for a whole generation of pastry  chefs. He has put together a collection of recipes that express  an intimate connection among flavors, presentation, technique,  and creativity. The Professional Pastry Chef is a guide that  will be a classic for the 21st century." Hubert  Keller, chef/owner of Fleur de Lys restaurant, San Francisco




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