Description: This new advanced volume, which expands Bo Fribergs 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 todays 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.
Price: 44.65 USD
Location: Tucson, Arizona
End Time: 2024-11-09T09:02:37.000Z
Shipping Cost: 8.38 USD
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Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
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price: 47.18
yearPublished: 2003
Author: Friberg, Bo
Book Title: The Advanced Professional Pastry Chef
Language: English
Format: Hardcover
