Advanced Professional Pastry Chef

ISBN-10: 0471359262

ISBN-13: 9780471359265

Edition: 4th 2003 (Revised)

List price: $70.00
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Description:

Elegant techniques for the accomplished baker Master Chef Bo Friberg returns with sophisticated dessert recipes for the advanced professional chef and the serious home baker. A companion to the popular The Professional Pastry Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The Advanced Professional Pastry Chef. "Bo Friberg2s The Advanced Professional Pastry Chef is a superb resource for the pastry student, as well as the established chef. His years of experience as a chef and teacher shine through in these well-formulated recipes and insightful tips. This is an essential book for every student of pastry who aspires to a higher level." -Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School
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Book details

List price: $70.00
Edition: 4th
Copyright year: 2003
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/10/2003
Binding: Hardcover
Pages: 864
Size: 9.00" wide x 11.25" long x 2.00" tall
Weight: 2.662
Language: English

Preface
Acknowledgments
Decorated Cakes
Wedding Cakes
Individual Pastries
Plated Desserts
Frozen Desserts
Light and Low-Calorie Desserts
Charlottes, Custards, Bavarian Creams, Mousses, and Souffles
Modernist Desserts
Holiday Classics and Favorites
Chocolate Artistry
Sugarwork
Marzipan Modeling
Advanced Decorations
Basic Recipes
Weights, Measures, and Yields
Index
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