The Professional Pastry Chef
Bo (San Diego Culinary Institute in La Mesa, CA) Friberg
John Wiley & Sons Inc, 2002
108,95 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9780471359258
- ISBN-10
- 0471359254
- Publisher
- John Wiley & Sons Inc
- Year
- 2002
- Publication date
- 2002-11-12
- Pages
- 1040
- Dimensions
- 288x231x55
- Weight
- 2682