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The Professional Pastry Chef: Fundamentals of Baking and Pastry 4. udgave
Friberg, Bo (San Diego Culinary Institute in La Mesa, CA)
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The Professional Pastry Chef: Fundamentals of Baking and Pastry 4. udgave
Friberg, Bo (San Diego Culinary Institute in La Mesa, CA)
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.
1040 pages, colour and b&w illustrations
| Medie | Bøger Hardcover bog (Bog med hård ryg og stift omslag) |
| Udgivet | 12. november 2002 |
| ISBN13 | 9780471359258 |
| Forlag | John Wiley & Sons Inc |
| Antal sider | 1040 |
| Mål | 231 × 288 × 55 mm · 2,69 kg |
| Sprog | Engelsk |