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

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

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Author: Friberg, Bo

Binding: Hardcover

ISBN: 8601400132609

Details:

Author: Friberg, Bo

Brand: Wiley

Color: Grey

Edition: 4

Binding: Hardcover

Number Of Pages: 1040

Release Date: 05-03-2002

model number: Illustrated

Part Number: Illustrated

EAN: 8601400132609

Package Dimensions: 11.2 x 8.9 x 2.2 inches

Languages: English

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.

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