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The Advanced Professional Pastry Chef

Bo Friberg (Autor)

Buch | Hardcover

1040 Seiten

2016 | 2nd Edition
John Wiley & Sons Ltd (Verlag)
978-0-470-44757-4 (ISBN)

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From previous ed.: 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. Bo Friberg is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.

Verlagsort	Chichester
Sprache	englisch
Maße	150 x 250 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-470-44757-5 / 0470447575
ISBN-13	978-0-470-44757-4 / 9780470447574
Zustand	Neuware