Cover of The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef

by Bo Friberg · 2003 · 850 pages

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Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chefbrings 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:

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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.

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Subject
cooking
Themes
food
Audience
adult
Length
epic · 850 pages

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