The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques (Hospitality)

The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques (Hospitality)
Bo Friberg
Hardcover: 864 pages
Publisher: John Wiley & Sons; 4Rev Ed edition (4 July 2003)
Language: English
ISBN-10: 0471359262
ISBN-13: 9780471359265

Stan: bardzo dobry

Up–to–date, advanced techniques for the professional pastry chefand serious home baker

The Advanced Professional Pastry Chef brings up–to–datecoverage of the latest baking and pastry techniques to a newgeneration of pastry chefs and serious home bakers. This bookcovers advanced material and – like chef Bo′s classic TheProfessional Pastry Chef: Fundamentals of Baking and Pastry, FourthEdition – contains contemporary information to meet the needsof today′s pastry kitchen. This volume contains nearly 500 recipes,which emphasize the techniques and presentations offered in toprestaurants and bakeshops today.

Topics covered in depth include:

• Decorated cakes
• Modernist desserts
• Wedding cakes and holiday favorites
• Sugar work
• Marzipan figures
• Chocolate decorations

Illustrated step–by–step instructions demystify even the mostcomplex techniques and preparations, while over 100 vivid colorphotographs bring finished dishes to life.