Cantitate/Preț
Produs

The Advanced Professional Pastry Chef 4e

Autor B Friberg
en Limba Engleză Hardback – 4 iul 2003

Vezi toate premiile Carte premiată

Up–to–date, advanced techniques for the professional pastry chef and serious home bakerThe 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 Bo′s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition – contains contemporary information to meet the needs of today′s 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 favorites
  • Sugar work
  • Marzipan figures
  • Chocolate decorations
Illustrated step–by–step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Citește tot Restrânge

Preț: 42226 lei

Preț vechi: 52130 lei
-19%

Puncte Express: 633

Preț estimativ în valută:
8081 8655$ 6833£

Carte disponibilă

Livrare economică 10-24 iulie
Livrare express 25-29 iunie pentru 10645 lei

Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780471359265
ISBN-10: 0471359262
Pagini: 864
Dimensiuni: 226 x 282 x 46 mm
Greutate: 2.38 kg
Editura: Wiley
Locul publicării:Hoboken, United States

Public țintă

Students on Baking and Pastry Course. Pastry Chefs. Serious Home Bakers

Descriere

Elegant techniques for the accomplished baker Master Chef Bo Friberg returns with sophisticated dessert recipes for the advanced professional chef and the serious home baker. A companion to the popular The Professional Pastry Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The Advanced Professional Pastry Chef.
"Bo Friberg′s The Advanced Professional Pastry Chef is a superb resource for the pastry student, as well as the established chef. His years of experience as a chef and teacher shine through in these well–formulated recipes and insightful tips. This is an essential book for every student of pastry who aspires to a higher level."
Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School


Textul de pe ultima copertă

Elegant techniques for the accomplished baker Master Chef Bo Friberg returns with sophisticated dessert recipes for the advanced professional chef and the serious home baker. A companion to the popular The Professional Pastry Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The Advanced Professional Pastry Chef.
"Bo Friberg′s The Advanced Professional Pastry Chef is a superb resource for the pastry student, as well as the established chef. His years of experience as a chef and teacher shine through in these well–formulated recipes and insightful tips. This is an essential book for every student of pastry who aspires to a higher level."
Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School


Cuprins

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, Soufflés.
Chapter 8. Modernist Desserts.
Chapter 9.  Holiday Classics and Favorites.
Chapter 10. Chocolate Artistry. 
Chapter 11. Sugarwork.
Chapter 12. Marzipan Modeling. 
Chapter 13. Advanced Decorations.
Chapter 14. Basic Recipes.
Appendix: Weights, Measures, and Yields.
Index. 


Notă biografică

BO FRIBERG is a Certified Master Pastry Chef with over forty years of experience in the industry. He has received numerous awards and honors, including two gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast. Currently, he is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.

Premii