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Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.
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The Professional Pastry Chef, Bo Friberg
- Langue
- Année de publication
- 2002
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- (rigide)
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- Titre
- The Professional Pastry Chef
- Langue
- Anglais
- Auteurs
- Bo Friberg
- Éditeur
- John Wiley & Sons
- Publié
- 2002
- Format
- rigide
- ISBN10
- 0471359254
- ISBN13
- 9780471359258
- Séries
- Mots clés
- Nonfiction, Livres de cuisine, Arts culinaires & Gastronomie, Manuels et guides, Nourriture
- Évaluation
- 4,4 sur 5
- Description
- Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.