The Professional Pastry Chef – Fundamentals of Baking and Pastry 4e : Fundamentals of Baking and Pastry
by
Bo Friberg
Book Details
Format
Hardback or Cased Book
ISBN-10
0471359254
ISBN-13
9780471359258
Publisher
John Wiley & Sons Inc
Imprint
John Wiley & Sons Inc
Country of Manufacture
US
Country of Publication
GB
Publication Date
Nov 12th, 2002
Print length
1040 Pages
Weight
2,682 grams
Dimensions
28.80 x 23.10 x 5.50 cms
Product Classification:
BakingCakes, baking, icing & sugarcraft
Ksh 15,450.00
Werezi Extended Catalogue
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Suitable for pastry lovers and chefs worldwide, this work presents comprehensive coverage of basic baking and pastry techniques. It contains more than 650 recipes, which offer an emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home.
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.
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