Professional Pastry Chef Fundamentals of Baking and Pastry

Name: Professional Pastry Chef Fundamentals of Baking and Pastry
Price: 19.49 USD
Availability: InStock
ISBN: 9780471359258

ISBN-10: 0471359254

ISBN-13: 9780471359258

Edition: 4th 2002 (Revised)

Authors: Bo Friberg, Amy Kemp Friberg

List price: $75.00

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Description:

This volume provides coverage of basic baking and pastry techniques. It features step-by-step explanations and recipes for a full range of breads, cookies, pies, cakes and cake decoration, plated desserts, chocolate work and frozen desserts.

Book details

List price: $75.00
Edition: 4th
Copyright year: 2002
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/5/2002
Binding: Hardcover
Pages: 1040
Size: 8.80" wide x 11.10" long x 2.30" tall
Weight: 6.270
Language: English



Preface


Introduction



Mise en Place



Basic Doughs



Yeast Breads



Flatbreads, Crackers, and Rolls



Breakfast Breads and Pastries



Cookies



Tarts, Pies, Cobblers, and Crisps



Tea Cakes, Pound Cakes, Muffins, and Other Quick Breads



Sponge Cakes and Cake Bases



Basic Chocolate Work and Decorating Techniques



Decorated Cakes



Individual Pastries



Plated Desserts



Ice Cream and Sorbets



Custards, Puddings, Mousses, Charlottes, and Bavarian Creams



Sauces, Syrups, and Fillings



Ingredients



Equipment



Weights, Measures, and Yields


Index