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 breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

The Professional Pastry Chef: Fundamentals of Baking and Pastry

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£70.00

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Hardback by Bo Friberg , Amy Kemp Friberg

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Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools... Read more

    Publisher: John Wiley & Sons Inc
    Publication Date: 12/11/2002
    ISBN13: 9780471359258, 978-0471359258
    ISBN10: 0471359254

    Number of Pages: 1040

    Non Fiction , Food & Drink

    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 breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

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