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The Advanced Professional Pastry Chef
Hardcover
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ISBN13: 9780471359265
Publisher: Wiley
Published: Mar 10 2003
Pages: 864
Weight: 5.25
Height: 1.94 Width: 8.68 Depth: 11.36
Language: English
Awards: IACP Crystal Whisk Award
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, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.
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