Paramètres
- 800pages
- 28 heures de lecture
En savoir plus sur le livre
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 (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 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.
Achat du livre
The Advanced Professional Pastry Chef, Bo Friberg
- Langue
- Année de publication
- 2003
- product-detail.submit-box.info.binding
- (rigide)
Modes de paiement
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- Titre
- The Advanced Professional Pastry Chef
- Langue
- Anglais
- Auteurs
- Bo Friberg
- Éditeur
- Wiley
- Publié
- 2003
- Format
- rigide
- Pages
- 800
- ISBN10
- 0471359262
- ISBN13
- 9780471359265
- Séries
- Mots clés
- Nonfiction, Livres de cuisine, Arts culinaires & Gastronomie, Manuels et guides, Nourriture
- Évaluation
- 4,45 sur 5
- 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 (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 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.