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Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.
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The Professional Pastry Chef
"There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers." --Jacques Pépin, author, teacher, and host of his own public television series
"I often turn to my battered, well-used copy of Friberg's classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I'm grateful for this updated edition with its easy-to-find information and spectacular new photos." --Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
"Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century." --Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco
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Book Description Wiley, 2002. Hardcover. Condition: new. Seller Inventory # 9780471359258
Book Description John Wiley & Sons 3/5/2002, 2002. Hardback or Cased Book. Condition: New. The Professional Pastry Chef: Fundamentals of Baking and Pastry. Book. Seller Inventory # BBS-9780471359258
Book Description Wiley, 2002. Hardcover. Condition: BRAND NEW. Seller Inventory # 0471359254_abe_bn
Book Description Wiley. Condition: New. BRAND NEW, GIFT QUALITY! NOT OVERSTOCKS OR MARKED UP REMAINDERS! DIRECT FROM THE PUBLISHER!|VCF. Seller Inventory # DTH-S-9780471359258
Book Description Wiley, 2002. Condition: New. A+ Customer service! Satisfaction Guaranteed! Book is in NEW condition. Seller Inventory # 0471359254-2-1
Book Description Wiley. Condition: new. Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!. Seller Inventory # MBSN0471359254
Book Description Wiley, 2002. Hardcover. Condition: New. Brand New!. Seller Inventory # 0471359254
Book Description Hardcover. Condition: New. 4th. 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. 2.900. Seller Inventory # 9780471359258
Book Description John Wiley & Sons Inc, United States, 2002. Hardback. Condition: New. 4th Edition. Language: English. 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. Seller Inventory # AAS9780471359258
Book Description Condition: New. . Seller Inventory # 535ZZZ00PRYN_ns