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

Professional Pastry Chef, The: Fundamentals of Baking and Pastry (4th Edition)
Bo Friberg
RRP:
NZ$ 125.99
Our Price:
NZ$ 104.99
Hardback
h280 x 226mm - 1040pg
19 Feb 2002 US
International import eta 10-30 days
9780471359258
Out Of Stock
Currently no stock in-store, stock is sourced to your order
"There?s something for everyone in this updated edition of Bo Friberg?s classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers." Jacques Pepin, author, teacher, and host of his own public television series "I often turn to my battered, well-used copy of Friberg?s classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I?m grateful for this updated edition with its easy-to-find information and spectacular new photos." Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague "Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century." Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco
Status: Active
ISBN-13: 9780471359258
Published: 19 Feb 2002
Published In: United States
Imprint: Hungry Minds Inc (US)
Publisher: John Wiley & Sons
Format: Hardback
Height: 280mm
Width: 226mm
Pages: 1040

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