The Advanced Professional Pastry Chef
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--lik...
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, N.J.
Wiley
2003
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 001 | wils-832855 | ||
| 005 | 2018626102346 | ||
| 008 | 180726s2003 NJU a## ##001 ##eng#D | ||
| 020 | # | # | |a 0471359262 |q hardback |
| 020 | # | # | |a 9780471359265 |q hardback |
| 040 | # | # | |a APL |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX773 |b .F7496 2003 |
| 100 | 1 | # | |a Friberg, Bo |d 1940- |e author |
| 245 | 1 | 4 | |a The Advanced Professional Pastry Chef |c Bo Friberg; with Amy Kemp Friberg |
| 264 | # | 1 | |a Hoboken, N.J. |b Wiley |c 2003 |
| 264 | # | 4 | |c ©2003 |
| 300 | # | # | |a 850 pages |b illustrations |c 28 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Includes index |
| 520 | # | # | |a 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 Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--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, and 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. Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work. |
| 526 | 0 | # | |a HTC415 |b HM225 |5 HM |
| 526 | 0 | # | |a Fundamental of Baking and Tourism Industry |b Degree in Culinary Arts Management |5 Hotel & Tourism Management |
| 526 | 0 | # | |a HTC415 |b HM222 |5 HM |
| 526 | 0 | # | |a Fundamental Of Baking |b Bachelor Of Science (Honors) Food Service Management |5 Faculty of Hotel and Tourism Management |
| 650 | # | 0 | |a Desserts |
| 650 | # | 0 | |a Pastry |
| 650 | # | 0 | |a Baked products |
| 700 | 1 | # | |a Friberg, Amy Kemp |e co-author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=832855 |
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The advanced professional pastry chef