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Advanced Professional Pastry Chef

B Friberg
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      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.
      Format: CONTRIBUTORS: B Friberg EAN: 9780471359265 COUNTRY: United States PAGES: WEIGHT: 2676 g HEIGHT: 282 cm
      PUBLISHED BY: John Wiley & Sons Inc DATE PUBLISHED: 2003-07-04 CITY: GENRE: COOKING / Courses & Dishes / Pastry WIDTH: 221 cm SPINE:

      Book Themes:

      Baking

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      BO FRIBERG is a Certified Master Pastry Chef with over forty years of experience in the industry. He has received numerous awards and honors, including two gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast. Currently, he is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.
      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.
      Format: CONTRIBUTORS: B Friberg EAN: 9780471359265 COUNTRY: United States PAGES: WEIGHT: 2676 g HEIGHT: 282 cm
      PUBLISHED BY: John Wiley & Sons Inc DATE PUBLISHED: 2003-07-04 CITY: GENRE: COOKING / Courses & Dishes / Pastry WIDTH: 221 cm SPINE:

      Book Themes:

      Baking

      Customer Reviews

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      BO FRIBERG is a Certified Master Pastry Chef with over forty years of experience in the industry. He has received numerous awards and honors, including two gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast. Currently, he is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.

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