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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Baking › Desserts & Sweets › The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

100% Positive Reviews
Rated #18 in Desserts & Sweets

Posted

Pros: A good load of recipes

Cons: Bulk Quantities

It is a very handy pastry book however the recipes measurement uses large quantity. This make it difficult for home cook. Nonetheless I enjoy reading and some of the professional techniques I can use to bake a beautiful cake after a few trials and adjustment of the quantity :-)

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
By:
Description:

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.

Details:
DetailValue
AuthorBo Friberg
BindingHardcover
Dewey Decimal Number641.865
EAN9780471359258
Edition4
ISBN0471359254
LabelWiley
LanguagesEnglish
List Price$70.00
ManufacturerWiley
Number Of Items1
Number Of Pages1040
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2002-03-05
PublisherWiley
StudioWiley
TitleThe Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Models:
Model Name/TypeMPNEAN/UPC
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