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The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef

Hardback (04 Jul 2003)

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Publisher's Synopsis

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.

Book information

ISBN: 9780471359265
Publisher: Wiley
Imprint: John Wiley & Sons, Inc.
Pub date:
DEWEY: 641.565
DEWEY edition: 21
Language: English
Number of pages: 850
Weight: 2746g
Height: 283mm
Width: 227mm
Spine width: 47mm