The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
By Bo Friberg.
Description
The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at...
ISBN(s)
0471359254, 9780471359258
