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Item Details
| Title:
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THE ADVANCED PROFESSIONAL PASTRY CHEF
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| By: |
Bo Friberg |
| Format: |
Hardback |
| List price:
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£165.99 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
0470447575 |
| ISBN 13: |
9780470447574 |
| Publisher: |
JOHN WILEY AND SONS LTD |
| Pub. date: |
9 October, 2017 |
| Edition: |
2nd Revised edition |
| Pages: |
1040 |
| Synopsis: |
From previous ed.: 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. Bo Friberg is Executive Pastry Chef and an instructor at the San Diego Culinary Institute. |
| Publication: |
UK |
| Imprint: |
John Wiley & Sons Ltd |
| Returns: |
Returnable |
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