Description

Book Synopsis
Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers.

Table of Contents
Preface.

Acknowledgments.

Chapter 1. Decorated Cakes.

Chapter 2. Wedding Cakes.

Chapter 3. Individual Pastries.

Chapter 4. Plated Desserts.

Chapter 5. Frozen Desserts.

Chapter 6. Light and Low-Calorie Desserts.

Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Soufflés.

Chapter 8. Modernist Desserts.

Chapter 9. Holiday Classics and Favorites.

Chapter 10. Chocolate Artistry.

Chapter 11. Sugarwork.

Chapter 12. Marzipan Modeling.

Chapter 13. Advanced Decorations.

Chapter 14. Basic Recipes.

Appendix: Weights, Measures, and Yields.

Index.

The Advanced Professional Pastry Chef

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    £62.70

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    RRP £66.00 – you save £3.30 (5%)

    Order before 4pm today for delivery by Sat 18 Jul 2026.

    A Hardback by Bo Friberg, Amy Kemp Friberg

    15 in stock

      Trusted by thousands of customers. See 2,385+ Customer Reviews

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      Publisher: John Wiley & Sons Inc
      Publication Date: 04/07/2003
      ISBN13: 9780471359265, 978-0471359265
      ISBN10: 0471359262
      Also in:
      Cookery

      Description

      Book Synopsis
      Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers.

      Table of Contents
      Preface.

      Acknowledgments.

      Chapter 1. Decorated Cakes.

      Chapter 2. Wedding Cakes.

      Chapter 3. Individual Pastries.

      Chapter 4. Plated Desserts.

      Chapter 5. Frozen Desserts.

      Chapter 6. Light and Low-Calorie Desserts.

      Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Soufflés.

      Chapter 8. Modernist Desserts.

      Chapter 9. Holiday Classics and Favorites.

      Chapter 10. Chocolate Artistry.

      Chapter 11. Sugarwork.

      Chapter 12. Marzipan Modeling.

      Chapter 13. Advanced Decorations.

      Chapter 14. Basic Recipes.

      Appendix: Weights, Measures, and Yields.

      Index.

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