 April 14, 2011 - Illustrated with step-by-step instructions and 100 vivid colour
photographs, The Professional Pastry Chef has been revised and
redesigned to meet the needs of today's pastry kitchen.
Award-winning executive pastry chef Bo Friberg explains how to perform
procedures and the principles behind them, helping readers to build a
firm foundation based on understanding rather than memorizing formulas.
With more than 650 recipes offering a new emphasis on American applications of European techniques, and yields suitable for foodservice or home applications, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts.
To purchase The Professional Pastry Chef, please visit The Annex Bookstore.
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