Read The Advanced Professional Pastry Chef Books PDF

Read The Advanced Professional Pastry Chef Books PDF

Authors : Bo Friberg
Publisher : Wiley
Published Date : 2003-03-10
ISBN-13 : 9780471359265
Page : 896 Pages
Language : en




Descriptions
Read The Advanced Professional Pastry Chef Books PDF

The Advanced Professional Pastry ChefUp-to-date, advanced techniques for the professional pastry chef and serious home baker

The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and – like chef Bo’s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition – contains contemporary information to meet the needs of today’s pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.

Topics covered in depth include:

  • Decorated cakes
  • Modernist desserts
  • Wedding cakes and holiday favorites
  • Sugar work
  • Marzipan figures
  • Chocolate decorations
Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
The Advanced Professional Pastry Chef
Language: en
Pages: 896

The Advanced Professional Pastry Chef

Authors: Bo Friberg
Categories: Cooking
Type: BOOK - Published: 2003-03-10 - Publisher: Wiley
Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The
Advanced Bread and Pastry
Language: en
Pages: 1056

Advanced Bread and Pastry

Authors: Michel Suas
Categories: Business & Economics
Type: BOOK - Published: 2008-04-04 - Publisher: Cengage Learning
Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Language: en
Pages: 1040

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

Authors: Bo Friberg
Categories: Cooking
Type: BOOK - Published: 2002-02-19 - Publisher: Wiley Global Education
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 production of all baked goods, including desserts and breads. Pastry chefs create the
Baking and Pastry: Mastering the Art and Craft, 3rd Edition
Language: en
Pages: 1136

Baking and Pastry: Mastering the Art and Craft, 3rd Edition

Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2015-02-13 - Publisher: Wiley Global Education
The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the
Professional Baking, 7th Edition
Language: en
Pages: 792

Professional Baking, 7th Edition

Authors: Wayne Gisslen
Categories: Cooking
Type: BOOK - Published: 2016-04-06 - Publisher: Wiley Global Education
Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking