9780471359258

The Professional Pastry Chef: Fundamentals of Baking and Pastry

ISBN 10: 0471359254 / 0-471-35925-4
ISBN 13: 9780471359258
Publisher: John Wiley & Sons Inc
Publication Date: 2002
Binding: Hardcover
Editorial Reviews:
Synopsis:
The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

 

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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (ISBN: 0471359254 / 0-471-35925-4)
Friberg, Bo
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The Professional Pastry Chef (ISBN: 9780471359258)
Friberg, Bo
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ISBN 13: 9780471359258
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (ISBN: 0471359254 / 0-471-35925-4)
Friberg, Bo
ISBN 10: 0471359254
ISBN 13: 9780471359258
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (ISBN: 0471359254 / 0-471-35925-4)
Friberg, Bo
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The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hardcover) (ISBN: 0471359254 / 0-471-35925-4)
Friberg, Bo
ISBN 10: 0471359254
ISBN 13: 9780471359258
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Book Description: Hardcover. Book Condition: New. 4th. 224mm x 53mm x 282mm. Hardcover. The reference of choice for thousands of pastry chefs and home cooksA favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 1020 pages. 2.517. Bookseller Inventory # 9780471359258

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The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hardback) (ISBN: 9780471359258)
Friberg, Bo
ISBN 10: 0471359254
ISBN 13: 9780471359258
Bookseller: The Book Depository US (Gloucester, ., United Kingdom)
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Book Description: John Wiley Sons Inc, United States, 2002. Hardback. Book Condition: New. 4th Revised edition. 284 x 226 mm. Brand New Book. This is the reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today s pastry kitchen, this classic reference is better and easier to use than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step by step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts today and for years to come. Bookseller Inventory # AAC9780471359258

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The Professional Pastry Chef (ISBN: 9780471359258)
Friberg, Bo
ISBN 10: 0471359254
ISBN 13: 9780471359258
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The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hardback) (ISBN: 9780471359258)
Friberg, Bo
ISBN 10: 0471359254
ISBN 13: 9780471359258
Bookseller: The Book Depository (Gloucester, UK, United Kingdom)
Bookseller Rating: 5-star rating
Quantity Available: 10

Book Description: John Wiley Sons Inc, United States, 2002. Hardback. Book Condition: New. 4th Revised edition. 284 x 226 mm. Brand New Book. This is the reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today s pastry kitchen, this classic reference is better and easier to use than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step by step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts today and for years to come. Bookseller Inventory # AAC9780471359258

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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (ISBN: 0471359254 / 0-471-35925-4)
Friberg, Bo
ISBN 10: 0471359254
ISBN 13: 9780471359258
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Book Description: Wiley. Hardcover. Book Condition: New. 0471359254 Special order direct from the distributor. Bookseller Inventory # ING9780471359258

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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (ISBN: 0471359254 / 0-471-35925-4)
Friberg, Bo
ISBN 10: 0471359254
ISBN 13: 9780471359258
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