The Advanced Professional Pastry Chef 4e
by
Bo Friberg
Book Details
Format
Hardback or Cased Book
ISBN-10
0471359262
ISBN-13
9780471359265
Publisher
John Wiley & Sons Inc
Imprint
John Wiley & Sons Inc
Country of Manufacture
US
Country of Publication
GB
Publication Date
Jul 4th, 2003
Print length
864 Pages
Weight
2,746 grams
Dimensions
28.30 x 22.70 x 4.70 cms
Product Classification:
BakingCakes, baking, icing & sugarcraft
Ksh 14,300.00
Publisher Out of Stock
0 in stock
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers.
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.
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