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The Advanced Professional Pastry Chef - Copertina rigida Bo Friberg Polveriera Gd Cond-
US $38,99
CircaEUR 34,99
o Proposta d'acquisto
Condizione:
“Bottom of back cover is a bit scratched up.”
Buone condizioni
Libro che è già stato letto ma è in buone condizioni. Mostra piccolissimi danni alla copertina incluse alcune rigature, ma nessun foro o strappo. È possibile che la sovraccoperta per le copertine rigide non sia inclusa. La rilegatura presenta minimi segni di usura. La maggior parte delle pagine non è danneggiata e mostra una quantità minima di piegature o strappi, sottolineature di testo a matita, nessuna evidenziazione di testo né scritte ai margini. Non ci sono pagine mancanti. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
- Compralo SubitoThe Advanced Professional Pastry Chef - Copertina rigida Bo Friberg Polveriera Gd Cond
Ritiro:
Ritiro gratuito dell'oggetto in zona da Los Angeles, California, Stati Uniti.
Spedizione:
US $14,99 (circa EUR 13,45) USPS Ground Advantage®.
Oggetto che si trova a: Los Angeles, California, Stati Uniti
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Consegna prevista tra il ven 27 set e il mer 2 ott a 43230
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Numero oggetto eBay:225692058712
Specifiche dell'oggetto
- Condizione
- Buone condizioni
- Note del venditore
- “Bottom of back cover is a bit scratched up.”
- Level
- Advanced
- Brand
- Unbranded
- Subject Area
- Cooking
- Book Title
- The Advanced Professional Pastry Chef
- MPN
- Does not apply
- Subject
- Courses & Dishes / Desserts, Courses & Dishes / Pastry, Methods / Baking
- ISBN
- 9780471359265
- Publication Name
- Advanced Professional Pastry Chef
- Publisher
- Wiley & Sons, Incorporated, John
- Item Length
- 11.1 in
- Publication Year
- 2003
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 2 in
- Features
- Revised
- Item Weight
- 91.4 Oz
- Item Width
- 8.9 in
- Number of Pages
- 864 Pages
Informazioni su questo prodotto
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471359262
ISBN-13
9780471359265
eBay Product ID (ePID)
2286030
Product Key Features
Number of Pages
864 Pages
Publication Name
Advanced Professional Pastry Chef
Language
English
Subject
Courses & Dishes / Desserts, Courses & Dishes / Pastry, Methods / Baking
Publication Year
2003
Features
Revised
Type
Textbook
Subject Area
Cooking
Format
Hardcover
Dimensions
Item Height
2 in
Item Weight
91.4 Oz
Item Length
11.1 in
Item Width
8.9 in
Additional Product Features
Edition Number
4
Intended Audience
College Audience
LCCN
2003-266833
TitleLeading
The
Illustrated
Yes
Table Of Content
Preface. Acknowledgments. Chapter 1. Decorated Cakes. Chapter 2. Wedding Cakes. Chapter 3. Individual Pastries. Chapter 4. Plated Desserts. Chapter 5. Frozen Desserts. Chapter 6. Light and Low-Calorie Desserts. Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Soufflés. Chapter 8. Modernist Desserts. Chapter 9. Holiday Classics and Favorites. Chapter 10. Chocolate Artistry. Chapter 11. Sugarwork. Chapter 12. Marzipan Modeling. Chapter 13. Advanced Decorations. Chapter 14. Basic Recipes. Appendix: Weights, Measures, and Yields. Index.
Edition Description
Revised edition
Synopsis
Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life. Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work., The Professional Pastry Chef has been a significant reference for professional pastry chefs through three editions. The new organization of the Fourth Edition will appeal to professionals who needs to refine both basic and advanced pastry and baking skills, and students who often learn pastry methods in two courses: basic and advanced., Elegant techniques for the accomplished baker Master Chef Bo Friberg returns with sophisticated dessert recipes for the advanced professional chef and the serious home baker. A companion to the popular The Professional Pastry Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The Advanced Professional Pastry Chef. "Bo Friberg's The Advanced Professional Pastry Chef is a superb resource for the pastry student, as well as the established chef. His years of experience as a chef and teacher shine through in these wellformulated recipes and insightful tips. This is an essential book for every student of pastry who aspires to a higher level." Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School, This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its "sister" volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style., This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its sister volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.
LC Classification Number
TX649.A1
As told to
Friberg, Amy Kemp
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