The Advanced Professional Pastry Chef (精装)
点此进入淘宝搜索页搜索分類: 图书,进口原版书,Cooking, Food & Wine（烹调，食品与酒类）,Baking（烘焙）,Pastry,
品牌: Amy Kemp Friberg
基本信息出版社:JOHN WILEY & SONS INC (2003年3月10日)精装:800页ISBN:0471359262条形码:9780471359265产品尺寸及重量:28.9 x 22 x 4.9 cm ; 2.4 KgASIN:0471359262
商品描述内容简介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" - 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: LIDecorated cakes LIModernist desserts LIWedding cakes and holiday favorites LISugar work LIMarzipan figures LIChocolate 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.媒体推荐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 well-formulated 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
