The Advanced Professional Pastry Chef

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The Advanced Professional Pastry Chef

This book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.

Statement of Responsibility

Author(s)

Bo Friberg - Personal Name

Edition

1st

Call Number

641.815 Fri t

ISBN/ISSN

9780471359265

Subject(s)

Culinary
Pastry Chef

Classification

641.815

Series Title

GMD

Text

Language

English

Publisher

Wiley

Publishing Year

2003

Publishing Place

New Jersey

Collation

850p

Specific Detail Info

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