advanced professional pastry chef

by Bo Friberg

Publisher: Wiley in Hoboken, N.J

Written in English
Cover of: advanced professional pastry chef | Bo Friberg
Published: Pages: 850 Downloads: 195
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Subjects:

  • Pastry.,
  • Desserts.,
  • Baked products.

Edition Notes

Includes index.

StatementBo Friberg ; with Amy Kemp Friberg.
ContributionsFriberg, Amy Kemp
Classifications
LC ClassificationsTX773 .F7496 2003
The Physical Object
Pagination850 p. :
Number of Pages850
ID Numbers
Open LibraryOL3700848M
ISBN 100471359262
LC Control Number2003266833
OCLC/WorldCa51932168

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The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts.

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A companion to Master Chef Bo Friberg's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, this comprehensive collection is ideal for second-year courses in baking /5().

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.

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This is the summary of The Advanced Professional Pastry Chef by Bo Friberg. Category Entertainment. The Advanced Professional Pastry Chef 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.

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Like its sister volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry,), this book, which covers such Author: Bo Friberg.

?The Advanced Professional Pastry Chef. is a reference book - an advanced pastry textbook - and as such is a very handy book to have in your kitchen. It provides a wealth of quality information and a wide range of basic techniques with very practical applications, especially for a beginner without formal training in culinary arts.4/5(1).

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ISBN 10 ; ISBN 13 ; Published Sep 25 ; Format Hardcover; Page Count 1,; Language English; Countries United States; Publisher John Wiley & Sons; Other cookbooks by this author.

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The advanced professional pastry chef. [Bo Friberg; Amy Kemp Friberg] -- Contains photographs and directions to over six hundred recipes of elegant desserts and sophisticated pastries including a wide array of custards, mousses, and souffles as well as chapters on holiday.