This authoritative book covers advanced material as well as contemporary information to meet the needs of today's pastry kitchen. Chef Bo Friberg ...Show synopsisThis authoritative book covers advanced material as well as contemporary information to meet the needs of today's pastry kitchen. Chef Bo Friberg provides nearly 500 recipes that emphasize the techniques and presentations offered in top restaurants and bakeshops today. 100+ color photos.Hide synopsis
Description:Very good. Hardcover. Has minor wear and/or markings. SKU:...Very good. Hardcover. Has minor wear and/or markings. SKU: 9780471359265-3-0-3 Orders ship the same or next business day. Expedited shipping within U.S. will arrive in 3-5 days. Hassle free 14 day return policy. Contact Customer Service for questions. ISBN: 9780471359265.
Description:New, Publisher overstock, may have small remainder mark....New, Publisher overstock, may have small remainder mark. Excellent condition, never read, purchased from publisher as excess inventory.
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Description:Brand new If regular shipped it will be 4-14 days...If priority...Brand new If regular shipped it will be 4-14 days...If priority it will be in 2-4 days...PLEASE NOTE. if the book is Very good good or acceptable it may come with a siler vused sticker on the front cover. All new and like new will not have them. This is due to high volume. You can go on Youtube and search Taking a Sticker Off a Book with Home Products to find the best way to peel off the sticker. please be carful and do not burn the book. I will try my best to take majority of them off. be.
Description:-1 jacket. CDs (COMPACT DISCS), ACCESS CODES AND OTHER...-1 jacket. CDs (COMPACT DISCS), ACCESS CODES AND OTHER PERIPHERALS ARE NOT INCLUDED, AS IS TYPICALLY THE CASE WITH MOST USED BOOKS. This book is in good condition. We are NOT able to ship items to Puerto Rico or the Virgin Islands.
?The Advanced Professional Pastry Chef? is a reference book - an advanced pastry textbook - and as such is a very handy book to have in your kitchen. It provides a wealth of quality information and a wide range of basic techniques with very practical applications, especially for a beginner without formal training in culinary arts. I have bought this book as a gift for friends who are just starting to cook.
It is a mini-encyclopedia of pastry, covering a wide array of topics: decorated cakes, frozen and plated desserts, weight and measurement conversions, how to temper chocolate, trace drawings for decorations, step-by-step tutorials, even contract templates and wedding cake techniques. And that is only scratching the surface.
The recipes all work, but they are not to my personal taste, as they are a bit old-fashioned. Quite often I will refer to this book as a reference, as a starting point, and I will adapt the recipe for my own use.
Every cook should have a book like this on their shelf, as it is very useful - I could go back to it a hundred times and always find something new, as it covers such a wide range of material. While it is not particularly inspirational, it has lots of value, especially to newer cooks, and as such is recommendable
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