The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
by Bo Friberg
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Description
Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for show more breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book. show lessTags
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg (2002)
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5 Works 497 Members
Bo Friberg, Certified Master Pastry Chef, is Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. With more than forty years of experience in the industry, he has received numerous awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the show more art of pastry making on television shows, including the highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC's Today show show less
Classifications
- Genres
- Food & Cooking, Nonfiction, General Nonfiction
- DDC/MDS
- 641.865 — Applied science & technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking specific kinds of dishes and preparing beverages Desserts Baking
- LCC
- TX773 .F75 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 397
- Popularity
- 78,409
- Reviews
- 1
- Rating
- (4.37)
- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 12
- ASINs
- 2
