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

by Bo Friberg

Hardcover, 2002


Call number

Baking - General -- FRI

Call number

Baking - General -- FRI


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


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.


Physical description

1040 p.; 11.2 inches

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