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

Rating:
3/5,
Buy Now:
Amazon.com
Price:
$36.11
By:
Wiley
  • 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.
  • Author:
    Bo Friberg
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.865
    EAN:
    9780471359258
    Edition:
    4
    ISBN:
    0471359254
    Label:
    Wiley
    Languages:
    English
    List Price:
    $70.00
    Manufacturer:
    Wiley
    Number Of Items:
    1
    Number Of Pages:
    1040
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2002-03-05
    Publisher:
    Wiley
    Studio:
    Wiley
    Title:
    The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

Recent User Reviews

  1. shin louis
    "May not be the best but it is pretty good for amateur"
    3/5,
    Writing:
    3/5,
    Illustration:
    3/5,
    Usefullnes:
    4/5,
    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 :)

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