The Advanced Professional Pastry Chef (Friberg,Bo)

Friberg, Bo
The Advanced Professional Pastry Chef
4. Auflage – Juli 2003
992 Seiten, Hardcover
ISBN-10: 0-471-35926-2
ISBN-13: 978-0-471-35926-5 – John Wiley & Sons

Description
This new advanced volume, which expands Bo Friberg’s classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its “sister” volume on the basics (0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today’s pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes-all presented in a lively, reader-friendly style.