Check order status

Become part of a community of book lovers from all over the world and get access to a whole bunch of benefits. Create an account for free

Austrian Post 5.49 € GLS courier 4.99 € DPD courier 4.49 € DPD point 3.49 €

Contact

How to shop

Help

My account

▸ Empty :-(

Professional Pastry Chef - Fundamentals of Baking and Pastry 4e

Bo Friberg

Language

English

Book Hardback

Libristo code: 04085419

Publishers John Wiley & Sons Inc, November 2002

This is the reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry l... Full description

Libristo code: 04085419

157 b

Top

64.19 € VAT included

Low in stock at our supplier Shipping in 11-15 days

Delivery to Austria

Up to 30 days for returns

Customers also purchased

Le Cordon Bleu Pastry School Le Cordon Bleu

Hardback

31.59 €

Advanced Professional Pastry Chef 4e Bo Friberg

Hardback

61.89 €

French Patisserie Ferrandi Paris

Hardback

36.29 €

Baking and Pastry - - Mastering the Art and Craft, 3e Culinary Institute of America (CIA)

Hardback

63.59 €

Fruit: The Art of Pastry Cedric Grolet

Hardback

35.69 €

Patisserie Christopher Felder

Hardback

35.09 €

Opera Patisserie Cedric Grolet

Hardback

36.29 €

Advanced Bread and Pastry Michel Suas

Hardback

89.29 €

Professional Baking, 8th Edition Wayne Gisslen

Hardback

136.79 €

French Boulangerie Ferrandi Paris

Hardback

24.49 €

Baking Bible Rose Levy Beranbaum

Hardback

26.59 €

Le Cordon Bleu Bakery School Le Cordon Bleu

Hardback

31.59 €

How Baking Works - Exploring the Fundamentals of Baking Science, 3e Paula I. Figoni

Paperback

40.79 €

The Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Andrew Dornenburg

Hardback

27.39 €

The Food Lab J. Kenji Lopez-Alt

Hardback

32.19 €

Advanced Art of Pastry R. A. Chlebana

Hardback

72.79 €

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft 3rd Edition The Culinary Institute of America (CIA)

Paperback

35.49 €

Modern French Pastry Cheryl Wakerhauser

Hardback

16.49 €

The Pastry Chef Handbook (Revised Edition) Pierre Paul Zeiher

Hardback

62.89 €

Le Cordon Bleu Chocolate Bible Le Cordon Bleu

Hardback

31.59 €

Eclairs: Easy, Elegant and Modern Recipes Christophe Adam

Paperback

15.59 €

Elements of Dessert Francisco J Migoya

Hardback

41.59 €

Little Tarts Meike Schaling

Hardback

18.19 €

Institut Paul Bocuse Gastronomique Institut Paul Bocuse

Hardback

60.09 €

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.