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Synopsis
"The Professional Pastry Chef" - Jetzt erscheint Bo Fribergs Klassiker in der 4. komplett überarbeiteten, aktualisierten und neu gestalteten Auflage. Dieses maßgebliche Nachschlagewerk enthält schrittweise Erläuterungen und exakte Rezepte für eine breite Palette von Broten, Plätzchen, Obstkuchen, Torten und Tortendekorationen, Desserts, Schokoladenkunst, gefrorene Desserts und vieles mehr. Mit über 650 Rezepten auf der Basis amerikanischer Anwendungen und europäischer Techniken und 100 vierfarbigen Fotos fertiger Gerichte, plus über 275 Zeichnungen und Schablonen für schrittweises Nachbacken. "The Professional Pastry Chef" - das sind aktuelle grundlegende Back- und Konditortechniken für eine neue Generation von Patissiers und Hobbybäckern. Ansprechend und benutzerfreundlich gestaltet und verständlich geschrieben. Ein Muss für jeden Patissier und leidenschaftlichen Hobbybäcker!
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À propos de l?auteur
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
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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The Professional Pastry Chef:
Edité par
Wiley, 2002
ISBN 10 : 0471359254
ISBN 13 : 9780471359258
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The Professional Pastry Chef:
Edité par
Wiley, 2002
ISBN 10 : 0471359254
ISBN 13 : 9780471359258
Ancien ou d'occasion
Couverture rigide
Vendeur : SecondSale, Montgomery, IL, Etats-Unis
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
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ISBN 13 : 9780471359258
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Edité par
Wiley, 2002
ISBN 10 : 0471359254
ISBN 13 : 9780471359258
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Edité par
Wiley, 2002
ISBN 10 : 0471359254
ISBN 13 : 9780471359258
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Edité par
Wiley, 2002
ISBN 10 : 0471359254
ISBN 13 : 9780471359258
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Edité par
Wiley, 2002
ISBN 10 : 0471359254
ISBN 13 : 9780471359258
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Couverture rigide
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
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Wiley, 2002
ISBN 10 : 0471359254
ISBN 13 : 9780471359258
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Edité par
Wiley, 2002
ISBN 10 : 0471359254
ISBN 13 : 9780471359258
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Edité par
Wiley, 2002
ISBN 10 : 0471359254
ISBN 13 : 9780471359258
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Couverture rigide
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