The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hospitality)

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9780471359258: The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hospitality)
From the Publisher:

This is the reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, "The Professional Pastry Chef" presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better and easier to use than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step by step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, "The Professional Pastry Chef" is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts today and for years to come.

About the Author:

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.

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Friberg, Bo
ISBN 10: 0471359254 ISBN 13: 9780471359258
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Descripción Hardcover. Estado de conservación: New. New. This item is new unopened, never used and still in its original manufacturer condition. Tracking number will be provided to you so that you may track your order (for all USA orders). Nº de ref. de la librería 116690816

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Friberg, Bo
Editorial: Wiley (2002)
ISBN 10: 0471359254 ISBN 13: 9780471359258
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Descripción Wiley, 2002. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 1. Mise en Place. 2. Basic Doughs. 3. Yeast Breads. 4. Flatbreads, Crackers and Rolls. 5. Breakfast Breads and Pastries. 6. Cookies. 7. Tarts, Pies, Cobblers and Crisps. 8. Tea Cakes, Pound Cakes, Muffins and Other Quick Breads. 9. Sponge Cakes and Cake Bases. 10. Basic Chocolate Work and Decorating Techniques. 11. Decorated Cakes. 12. Individual Pastries. 13. Plated Desserts. 14. Ice Cream and Sorbets. 15. Custards, Puddings, Mousses, Charlottes and Bavarois. 16. Sauces, Syrups, and Fillings. Appendix A: Ingredients. Appendix B: Equipment. Appendix C: Weights, Measures, and Yields. Index. Nº de ref. de la librería ABE_book_new_0471359254

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Descripción Wiley, 2002. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0471359254

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Descripción Wiley, 2002. Hardcover. Estado de conservación: New. Nº de ref. de la librería INGM9780471359258

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Descripción John Wiley and#38; Sons, 2002. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FW-9780471359258

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Descripción Hardcover. Estado de conservación: New. 4th. 224mm x 53mm x 282mm. Hardcover. The reference of choice for thousands of pastry chefs and home cooksA favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 1020 pages. 2.900. Nº de ref. de la librería 9780471359258

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Editorial: John Wiley Sons Inc, United States (2002)
ISBN 10: 0471359254 ISBN 13: 9780471359258
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Descripción John Wiley Sons Inc, United States, 2002. Hardback. Estado de conservación: New. 4th Revised edition. 284 x 216 mm. Language: English . Brand New Book. This is the reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today s pastry kitchen, this classic reference is better and easier to use than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step by step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts today and for years to come. Nº de ref. de la librería AAS9780471359258

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Friberg, Bo
Editorial: John Wiley Sons Inc, United States (2002)
ISBN 10: 0471359254 ISBN 13: 9780471359258
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Descripción John Wiley Sons Inc, United States, 2002. Hardback. Estado de conservación: New. 4th Revised edition. 284 x 216 mm. Language: English . Brand New Book. This is the reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today s pastry kitchen, this classic reference is better and easier to use than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step by step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts today and for years to come. Nº de ref. de la librería AAS9780471359258

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Friberg, Bo
Editorial: John Wiley & Sons Inc 2002-11-12, Foster City (2002)
ISBN 10: 0471359254 ISBN 13: 9780471359258
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Descripción John Wiley & Sons Inc 2002-11-12, Foster City, 2002. hardback. Estado de conservación: New. Nº de ref. de la librería 9780471359258

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Descripción Wiley. Hardcover. Estado de conservación: New. 0471359254 Special order direct from the distributor. Nº de ref. de la librería ING9780471359258

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