A01=Bo Friberg
A02=Amy Kemp Friberg
advanced baking techniques
advanced pastry recipes
advanced pastry techniques
Author_Amy Kemp Friberg
Author_Bo Friberg
Category=WBVS
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
learn chocolate work
modern desserts
next generation pastry chefs
pastry baking explanations
pastry book for professional bakers
pastry kitchen reference
pastry photos
recipe book for pastry pros
serious home baker guide
step-by-step pastry creation
sugar and marzipan creations
Product details
- ISBN 9780471359265
- Weight: 2608g
- Dimensions: 229 x 279mm
- Publication Date: 04 Jul 2003
- Publisher: John Wiley & Sons Inc
- Publication City/Country: US
- Product Form: Hardback
Secure
checkout
Fast Shipping
Easy returns
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.
BO FRIBERG is a Certified Master Pastry Chef with over forty years of experience in the industry. He has received numerous awards and honors, including two gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast. Currently, he is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.
