Advanced Professional Pastry Chef
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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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $70.00
Copyright year: 2003
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/10/2003
Size: 9.00" wide x 11.25" long x 2.00" tall
|Light and Low-Calorie Desserts|
|Charlottes, Custards, Bavarian Creams, Mousses, and Souffles|
|Holiday Classics and Favorites|
|Weights, Measures, and Yields|