The Professional Pastry Chef: Fundamentals Of Baking And Pastry

Suitable for pastry lovers and chefs worldwide, this work presents comprehensive coverage of basic baking and pastry techniques. It contains more than 650 recipes, which offer an emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home.

• | By (Author): Bo Friberg
• | Series:
• | Publisher: John Wiley & Sons Inc
• | Publication Date: Nov 12, 2002
• | Country of Publication: United States
• | Number of Pages: 1040 pages
• | Language: Not available
• | Binding: Hardback
• | ISBN-10: 0007233485
• | ISBN-13: 9780471359258