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

by Bo Friberg

Hardcover, 2002

Status

Call number

Baking - General -- FRI

Call number

Baking - General -- FRI

Publication

Wiley (2002), Edition: 4, Hardcover, 1040 pages

Description

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.

Subjects

Physical description

1040 p.; 11.2 inches

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