The Advanced Professional Pastry Chef, www.thebookshelf.co.nz Subscribe to thebookshelf.co.nz newsletter

Book Categories

Beverages

Celebrity Chefs

Children

Cookery by Ingredient

Cooking For One

Cooking for Parties

Cooking with Gadgets

Dishes & Courses

General

Health & Wholefood

National & Regional Cuisine

Preserving & Freezing

Quick & Easy

Vegetarian

Clearance Titles

Search

Payment Options

Book Categories > Dishes & Courses > Baking

Click for larger image

The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef, ISBN 9780471359265 and books by Bo Friberg on sale at thebookshelf.co.nz

Contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Up–to–date, advanced techniques for the professional pastry chef and serious home baker.

The Advanced Professional Pastry Chef brings up–to–date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and – like chef Bos classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition – contains contemporary information to meet the needs of todays pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.

Topics covered in depth include:

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

Illustrated step–by–step instructions demystify even the most complex techniques and preparations, while over 100 vivid colour photographs bring finished dishes to life.

Preface
Acknowledgments
Chapter 1 – Decorated Cakes
Chapter 2 – Wedding Cakes
Chapter 3 – Individual Pastries
Chapter 4 – Plated Desserts
Chapter 5 – Frozen Desserts
Chapter 6 – Light and Low–Calorie Desserts
Chapter 7 – Charlottes, Custards, Bavarian Creams, Mousses, Souffles
Chapter 8 – Modernist Desserts
Chapter 9 – Holiday Classics and Favourites
Chapter 10 – Chocolate Artistry
Chapter 11 – Sugarwork
Chapter 12 – Marzipan Modelling
Chapter 13 – Advanced Decorations
Chapter 14 – Basic Recipes
Appendix: Weights, Measures, and Yields
Index

Author:: Bo Friberg
Shipping:: Shipping Details
ISBN:: 9780471359265
Publish Date:: 5/2003
Pages:: 864
Publisher:: John Wiley & Sons
Format:: Hardback
Availability:: Approximately 10 - 14 days.
Availability details

Search

Payment Options

Share

Table of Contents