Description
| Product ID: | 9780471359258 |
| Product Form: | Hardback |
| Country of Manufacture: | US |
| Title: | The Professional Pastry Chef |
| Subtitle: | Fundamentals of Baking and Pastry |
| Authors: | Author: Bo Friberg |
| Page Count: | 1040 |
| Subjects: | Baking, Cakes, baking, icing & sugarcraft |
| Description: | Select Guide Rating Suitable for pastry lovers and chefs worldwide, this work presents comprehensive coverage of basic baking and pastry techniques. It contains more than 650 recipes, which offer an emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. |
| Imprint Name: | John Wiley & Sons Inc |
| Publisher Name: | John Wiley & Sons Inc |
| Country of Publication: | GB |
| Publishing Date: | 2002-11-12 |