Professional Pastry Chef
Regular price
€86.99
A01=Bo Friberg
A02=Amy Kemp Friberg
American baking techniques
Author_Amy Kemp Friberg
Author_Bo Friberg
baked dessert recipes
bakery management
baking principles and theory
basic baking techniques
Category=WBVS
CIA pastry book
eq_bestseller
eq_food-drink
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eq_isMigrated=2
eq_nobargain
eq_non-fiction
European baking techniques
make pastry at home
pastry ingredient lists
step-by-step pastry recipes
Product details
- ISBN 9780471359258
- Weight: 2631g
- Dimensions: 224 x 282mm
- Publication Date: 12 Nov 2002
- Publisher: John Wiley & Sons Inc
- Publication City/Country: US
- Product Form: Hardback
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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.
BO FRIBERG, Certified Master Pastry Chef, is Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. With more than forty years of experience in the industry, he has received numerous awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the art of pastry making on television shows, including the highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC's Today show.
Visit Chef Bo on his Web site at www.chefbo.com
Visit Chef Bo on his Web site at www.chefbo.com
