The Professional Pastry Chef: Fundamentals of Baking and Pastry

by

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

Over 650 recipes based on American applications of classical European techniques are organized appropriately for class instruction and with yields for restaurant service or for baking and entertaining at home. 100+ full-color photos.

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

ISBN-13: 9780471359258

Hardcover

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