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.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.Read Less
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Very Good in Very Good jacket. Very Good 4th Edition, 20th printing. + GREAT BONUS. (please scroll down)A copy that has been read, but remains in very good condition. Pages are intact and are not marred by notes or highlighting. The spine remains undamaged. ***** SYNOPSIS: The reference of choice for thousands of pastry chefs and home cooks-A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come. ***** BONUS BOOK: "The Practical Encyclopedia of Baking ~ Over 400 step-by-step recipes with over 1, 500 photographs by Martha Day *****MY SHIPPING PLEDGE ***** Orders placed by 4pm CST will be shipped same day. Shipments are packaged by ex-shipping dept., head inside fluted and/or box board. Any other requirements from you, please contact us immediately.
New in fine dust jacket. BOOK AS NEW, APPEARS UNUSED, DJ BRIGHT SHINY, VERY VERY SLIGHT RUBS, ELSE NEW. Glued binding. Paper over boards. With dust jacket. 1020 p. Contains: Illustrations. Audience: General/trade. VERY HEAVY BEAUTIFUL BOOK
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