The Advanced Professional Pastry Chef

by Bo Friberg

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Book Overview

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,...

Format:Hardcover

Language:English

ISBN:0471359262

ISBN13:9780471359265

Release Date:February 2003

Publisher:Wiley

Length:896 Pages

Weight:4.90 lbs.

Dimensions:1.9" x 8.7" x 11.4"

Related Subjects

Agricultural Sciences Baking Cooking Cooking Food Science Health, Fitness & Dieting Health, Fitness & Dieting Pastry

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The Advanced Professional Pastry Chef

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