The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
ISBN-13:
9780471359258
ISBN-10:
0471359254
Edition:
4
Author:
Bo Friberg
Publication date:
2002
Publisher:
Wiley
Format:
Hardcover
1040 pages
Category:
Pastries
,
Desserts
,
Professional Cooking
,
Baking
FREE US shipping
Book details
ISBN-13:
9780471359258
ISBN-10:
0471359254
Edition:
4
Author:
Bo Friberg
Publication date:
2002
Publisher:
Wiley
Format:
Hardcover
1040 pages
Category:
Pastries
,
Desserts
,
Professional Cooking
,
Baking
Summary
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (ISBN-13: 9780471359258 and ISBN-10: 0471359254), written by authors
Bo Friberg, was published by Wiley in 2002.
With an overall rating of 4.5 stars, it's a notable title among other
Pastries
(Desserts, Professional Cooking, Baking) books. You can easily purchase or rent The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (Hardcover) from BooksRun,
along with many other new and used
Pastries
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $9.57.
Description
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.
We would LOVE it if you could help us and other readers by reviewing the book
{user}
{createdAt}
{truncated_title}
{author_block}
by {truncated_author}
