The Professional Pastry Chef : Fundamentals of Baking and Pastry
by Bo Friberg
✅ Editor: John Wiley & Sons Inc
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The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, Les Professionnels de la Pâtisserie le Chef presents a complete basic coverage of technical bakery and pastry in a cool and accessible placeNow cleverly redesigned and redesigned to meet today’s needs, pastry, cooking, this classic reference is better and easier to use than ever.The new edition contains over 650 recipes, which offers a new focus on American applications of European techniques with yields suitable for restaurant service or for home receptions.He shares encyclopedic advice on everything from setting up the preparation and base of the dough again chapters dealing with breads, crackers, and the bistro dessertsOverall, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform the procedures, but also the principles behind them, helping readers build a solid foundation based on understanding rather than memorizing formulasIllustrated step by step instructions demystify even the most complex, techniques and presentations, while 100 vivid colors of the photographs bring finished flat to life with a sublime touch of visual inspirationWhether it’s developing skills or refining techniques, winning or simply expanding the repertoire, Le Professionnel Pâtissier is filled with information and ideas for creating mouth-watering pastries and desserts-today and for years to come.
Bo Friberg – The Professional Pastry Chef : Fundamentals of Baking and Pastry – Easy
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