The Professional Pastry Chef: Fundamentals of Baking and Pastry

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9780471359258: The Professional Pastry Chef: Fundamentals of Baking and Pastry

This is the reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, "The Professional Pastry Chef" presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better and easier to use than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step by step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, "The Professional Pastry Chef" is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts today and for years to come.

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L'autore:

BO FRIBERG, Certified Master Pastry Chef, is Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. With more than forty years of experience in the industry, he has received numerous awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the art of pastry making on television shows, including the highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC's Today show.
 
Visit Chef Bo on his Web site at www.chefbo.com

Dalla seconda/terza di copertina:

The Professional Pastry Chef
Fourth Edition
 
A favorite of serious chefs and passionate home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all presented in a fresh and approachable way. Now skillfully revised to address the latest developments in pastry making, this classic resource is truly the reference of choice for anyone looking to achieve true artistry in today's pastry kitchen.
 
The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts-including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, soufflés, ice creams, sorbets, and sauces, syrups, and fillings-plus a completely new chapter covering flatbreads, crackers, and rolls.
 
Moving effortlessly between the most basic puff pastry and such subtly contemporary creations as Mascarpone Cheesecake with Cassis Panna Cotta Topping and Meyer Lemon Tarts with Lemon-Verbena Whipped Cream, The Professional Pastry Chef puts a world of edible delights within reach. The Fourth Edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home.
 
Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures but also the principles behind them, helping to build a firm foundation based on understanding rather than memorized formulas. His clear explanations provide an easy-to-follow guide through ingredients and mise en place preparation as well as pastry equipment, techniques, and plated presentation.
 
Chef Friberg's step-by-step instructions are generously supplemented with illustrations that demystify even the most complex procedures, while ready-to-use templates are included to help save time and effort in the kitchen.
 
Finished dishes are brought to life with almost 100 vivid color photographs that add a sublime touch of visual inspiration, along with new Chef's Tips and sidebars that offer instant access to key material where and when it's needed.
 
Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

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Bo Friberg
Editore: John Wiley Sons Inc, United States (2002)
ISBN 10: 0471359254 ISBN 13: 9780471359258
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Descrizione libro John Wiley Sons Inc, United States, 2002. Hardback. Condizione libro: New. 4th Revised edition. 284 x 216 mm. Language: English . Brand New Book. This is the reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today s pastry kitchen, this classic reference is better and easier to use than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step by step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts today and for years to come. Codice libro della libreria AAS9780471359258

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Bo Friberg
Editore: John Wiley Sons Inc, United States (2002)
ISBN 10: 0471359254 ISBN 13: 9780471359258
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Descrizione libro John Wiley Sons Inc, United States, 2002. Hardback. Condizione libro: New. 4th Revised edition. 284 x 216 mm. Language: English . Brand New Book. This is the reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today s pastry kitchen, this classic reference is better and easier to use than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step by step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts today and for years to come. Codice libro della libreria AAS9780471359258

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Descrizione libro John Wiley and#38; Sons, 2002. HRD. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria FW-9780471359258

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Descrizione libro Wiley, 2002. Hardcover. Condizione libro: New. Codice libro della libreria BKTY9780471359258

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Descrizione libro John Wiley & Sons Inc 2002-11-12, Foster City, 2002. hardback. Condizione libro: New. Codice libro della libreria 9780471359258

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Descrizione libro Wiley, 2002. Hardcover. Condizione libro: New. book. Codice libro della libreria 0471359254

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Descrizione libro Wiley, 2002. Hardcover. Condizione libro: New. Codice libro della libreria INGM9780471359258

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Descrizione libro John Wiley & Sons Inc, 2002. Hardcover. Condizione libro: Brand New. 4th sub edition. 1040 pages. 11.50x9.00x2.25 inches. In Stock. Codice libro della libreria z-0471359254

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Descrizione libro Hardcover. Condizione libro: New. 4th. 224mm x 53mm x 282mm. Hardcover. The reference of choice for thousands of pastry chefs and home cooksA favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 1020 pages. 2.900. Codice libro della libreria 9780471359258

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Descrizione libro Wiley. Hardcover. Condizione libro: New. 0471359254 Special order direct from the distributor. Codice libro della libreria ING9780471359258

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