The Advanced Professional Pastry Chef

by Bo Friberg

Book Overview

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,...

• Format: Hardcover
• Language: English
• ISBN: 0471359262
• ISBN13: 9780471359265
• Release Date: February 2003
• Publisher: Wiley
• Length: 896 Pages
• Weight: 4.90 lbs.
• Dimensions: 1.9" x 8.7" x 11.4"