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

$22.95

  • By: Friberg, Bo
  • 4th Edition | 2002 | Hardcover
  • ISBN is 9780471359258 / 0471359254
  • Publisher: Wiley

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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition provides the student a detailed overview of pastry culinary concepts, including basic doughs, yeast breads, breakfast breads and pastries, cookies, sponge cakes and cake bases, and basic chocolate work and decorating techniques, among others. This textbook is direct and concise with systematic content designed to engage today’s student through visually engaging content. There is a wide variety of assignment types that help students master pastry culinary concepts & build real-world working capability. The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition goes into decorated cakes, individual pastries, plated desserts, ice cream and sorbets, custards, puddings, charlottes, and bavarian creams. A chapter is broken down into tea cakes, pound cakes, muffins, and other quick breads. Buy The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition and be confident in your pastry culinary education and career.

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