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The Professional Pastry Chef: Fundamentals of Baking and Pastry
By
Bo Friberg
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
John Wiley & Sons Inc
Publication date
March 5, 2002
Pages
1040
Binding
Hardcover
Edition
4 sub
Book category
Adult Non-Fiction
ISBN-13
9780471359258
ISBN-10
0471359254
Dimensions
2.25 by 9 by 11.50 in.
Weight
5.90 lbs.
Original list price
$70.00
Summaries and Reviews
Summary
Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.
(view table of contents)Editions
Hardcover
5th edition from John Wiley & Sons Inc (September 13, 2016)
9780470466292 | details & prices | 1072 pages | List price $75.00
The price comparison is for this edition
4 sub edition from John Wiley & Sons Inc (March 5, 2002)
9780471359258 | details & prices | 1040 pages | 9.00 × 11.50 × 2.25 in. | 5.90 lbs | List price $70.00
About: Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.
About: Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.
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