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The Professional Pastry Chef, 4E

Item #: WL-359254
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NEW, NOT USED! A favorite of serious chefs and passionate home bakers worldwide, this book offers comprehensive coverage of basic baking and pastry techniques. Contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts - breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, soufflés, ice creams, sorbets, and sauces, syrups, and fillings - plus a new chapter on flatbreads, crackers, and rolls. Recipes for such delicious desserts as Mascarpone Cheesecake with Cassis Panna Cotta Topping, Meyer Lemon Tarts with Lemon-Verbena Whipped Cream, and more than 650 others. Not only are whole chapters devoted to sugar work, decoration, sauces and fillings, but there is extensive information on mise en place and basic doughs. By simplifying the instructions for complex recipes, the author has made them easier than ever for students to execute.
ISBN UPC: 9780471359258
Format: Book
Cover: Hardcover
Author: Bo Friberg & Amy Kemp Friberg
Copyright: 2002
Length: 1040 pages

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