The Professional Pastry Chef
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 b...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York
Van Nostrand Reinhold
1990
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| Edition: | 2nd ed |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | 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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| Physical Description: | xiv, 626 p., [8] p. of plates some colour illustrations 25 cm |
| ISBN: | 0442318936 |
The professional pastry chef 
The Advanced Professional Pastry Chef