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The Professional Pastry Chef

Fundamentals of Baking and Pastry

Bo Friberg (Autor)

Buch | Hardcover

1040 Seiten

2016 | 5th Edition
John Wiley & Sons Ltd (Verlag)
978-0-470-46629-2 (ISBN)

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From previous ed.: Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

Verlagsort	Chichester
Sprache	englisch
Maße	150 x 250 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-470-46629-4 / 0470466294
ISBN-13	978-0-470-46629-2 / 9780470466292
Zustand	Neuware