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The Professional Pastry Chef|Bo Friberg
The Professional Pastry Chef : Fundamentals of Baking and Pastry
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Overview

Over 650 recipes based on American applications of classical European techniques are organized appropriately for class instruction and with yields for restaurant service or for baking and entertaining at home. 100+ full-color photos.

This item is Non-Returnable

  • ISBN-13: 9780471359258
  • ISBN-10: 0471359254
  • Publisher: Wiley
  • Publish Date: March 2002
  • Dimensions: 11.1 x 8.7 x 2.4 inches
  • Shipping Weight: 6 pounds
  • Page Count: 1040