"My Payment Plan" for the Summer Semester will open on May 13, 2025. All online orders placed prior to this date will be processed in order when accounts open.
ADVANCED PROFESSIONAL PASTRY CHEF
9780471359265
Wiley, John & Sons, Inc.
4
2011
This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its "sister" volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.
This textbook can only be purchased through a student booklist. Please visit My Booklist to get started.