The Professional Pastry Chef

The Professional Pastry Chef
Author :
Publisher : Van Nostrand Reinhold Company
Total Pages : 1154
Release :
ISBN-10 : 0442015976
ISBN-13 : 9780442015978
Rating : 4/5 (978 Downloads)

Book Synopsis The Professional Pastry Chef by : Bo Friberg

Download or read book The Professional Pastry Chef written by Bo Friberg and published by Van Nostrand Reinhold Company. This book was released on 1996 with total page 1154 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.


The Professional Pastry Chef Related Books

The Professional Pastry Chef
Language: en
Pages: 1154
Authors: Bo Friberg
Categories: Desserts
Type: BOOK - Published: 1996 - Publisher: Van Nostrand Reinhold Company

DOWNLOAD EBOOK

If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that
Theory of Patisserie
Language: en
Pages: 260
Authors: Nabin Bhattarai
Categories: Cooking
Type: BOOK - Published: 2020-09-11 - Publisher: Writers Republic LLC

DOWNLOAD EBOOK

This book is Nabin’s 6th publication. In 2007, his 1st book came in the local market “Food & Beverage Service” that was a training manual for Food & Bever
Bouchon Bakery
Language: en
Pages: 401
Authors: Thomas Keller
Categories: Cooking
Type: BOOK - Published: 2016-10-25 - Publisher: Artisan

DOWNLOAD EBOOK

#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013) Baked goods that are marvels of ingenuity and simplicity from the
Baking and Pastry
Language: en
Pages: 944
Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2009-05-04 - Publisher: Wiley

DOWNLOAD EBOOK

First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts
The Science of Bakery Products
Language: en
Pages: 274
Authors: William P Edwards
Categories: Technology & Engineering
Type: BOOK - Published: 2015-10-09 - Publisher: Royal Society of Chemistry

DOWNLOAD EBOOK

Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable a