The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Language: English
Published by Wiley, 2002
- Hardcover
- Used
Condition: Used - Fair
US$ 14.10
Quantity: 1 available
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- Title
- The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
- Author
- Friberg, Bo
- Publisher
- Wiley
- Publication year
- 2002
- Condition
- Acceptable
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0471359254
- ISBN 13
- 9780471359258
- Edition
- 4th Edition
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.
"Synopsis" may belong to another edition of this title.
About the Author
Visit Chef Bo on his Web site at www.chefbo.com
"About the title" may belong to another edition of this title.
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