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


Super Savings Item! Save 32% on the The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Wiley at SADC Network. Hurry! Limited time offer. Offer valid only while supplies last. Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, h


The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Wiley
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Product Description & Reviews

Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

Features & Highlights

Additional Information

Brand:
Wiley
Manufacturer:
Wiley
Category:
Professional Cooking
Color:
Grey
EAN:
9780471359258
ISBN:
0471359254
Edition:
4
Genre:
COOKING
Author:
Bo Friberg
Publisher:
Wiley
Publication Date:
2002-03-05
Binding:
Hardcover
Item Weight:
6.01 pounds
Item Size:
2.3 x 11.1 x 8.8 inches
Package Weight:
5.8 pounds
Package Size:
8.5 x 2.4 x 11.2 inches

 


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