The Professional Pastry Chef
John Wiley & Sons Inc (Verlag)
978-0-471-28576-2 (ISBN)
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This specialty cookbook serves as a thorough guide to the preparation and presentation of pastries and desserts. It contains over 500 recipes, supplemental illustrations and instructions for decorative finishes. This edition includes such changes as consolidated introductions, updated information on technical advances in pastry-making, and expanded light desserts chapter and a new chapter on country-style desserts.
About the Author Bo Friberg is a Certified Master Pastry Chef with over 40 years of professional experience in the industry. In 1995, Chef Friberg was selected as a member of the opening team at The Culinary Institute of America at Greystone, where he is currently an instructor. Chef Friberg graduated from the Confectionery Association School of Sweden and holds a degree as a Master Confectioner. He has worked in both small shops and large retail and wholesale operations in the United States and Europe, and was pastry chef for Swedish American Lines Cruise Ships. In addition, he has demonstrated the art of pastry making on three television shows including the highly acclaimed public television series Cooking Secrets of The CIA, Cooking at the Academy, and NBC's Today Show, and he has spent 17 years teaching all levels of students at the California Culinary Academy where he was again part of the school's opening faculty team. Chef Friberg has received awards and honors for his work in Europe and in the United States. He has received gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast.
| Erscheint lt. Verlag | 4.1.1996 |
|---|---|
| Zusatzinfo | 150 line drawings |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 225 x 287 mm |
| Gewicht | 2807 g |
| Einbandart | gebunden |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-471-28576-5 / 0471285765 |
| ISBN-13 | 978-0-471-28576-2 / 9780471285762 |
| Zustand | Neuware |
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