The Professional Pastry Chef: Fundamentals of Baking and Pastry

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The Professional Pastry Chef: Fundamentals of Baking and Pastry - Friberg, Bo, and Friberg, Amy Kemp

From previous ed.: 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 ...

The Professional Pastry Chef: Fundamentals of Baking and Pastry 2002, John Wiley & Sons, New York, NY

ISBN-13: 9780471359258

4th edition

Hardcover

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