The Professional Pastry Chef Fundamentals of Baking and Pastry |
|
| Author:
| Friberg, Bo |
| As told to:
| Friberg, Amy Kemp |
| ISBN: | 978-0-471-35925-8 |
| Publication Date: | Mar 2002 |
| Publisher: | John Wiley & Sons, Incorporated
|
| Book Format: | Hardback |
| List Price: | USD $75.00 |
Book Description:
|
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.
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.