The Advanced Professional Pastry Chef (Hardcover)

Author: Friberg, Bo

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Product Overview

Outlines the latest advanced baking and pastry techniques with step-by-step instructions, in an illustrated guide that contains some 500 recipes for cakes, cookies, marzipan figures, and chocolate decorations. *Author: Friberg, Bo/ Friberg, Amy Kemp *Publication Date: 2003/03/10 *Number of Pages: 800 *Binding Type: Hardbound *Language: English *Depth: 2.00 *Width: 9.00 *Height: 11.25

Specifications

Publisher John Wiley & Sons Inc
Mfg Part# 9780471359265
SKU 31032056
Format Hardcover
ISBN10 0471359262
Release Date 4/10/2007
Physical
Dimensions (in Inches) 11.25H x 9L x 2T
From the Publisher
Editors Note Up-to-date, advanced techniques for the professional pastry chef and serious home baker||The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.||Topics covered in depth include:||||Decorated cakes||Modernist desserts||Wedding cakes and holiday favorites||Sugar work||Marzipan figures||Chocolate decorations||||Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Editors Note 1 Up-to-date, advanced techniques for the professional pastry chef and serious home baker | |The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. | |Topics covered in depth include:| || |Decorated cakes| |Modernist desserts| |Wedding cakes and holiday favorites| |Sugar work| |Marzipan figures| |Chocolate decorations| || |Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Product Attributes
Book Format Hardcover
Number of Pages 0850
Publisher John Wiley & Sons
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Format: Hardcover
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