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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

Amazon.com Price:  $45.07 (as of 05/05/2019 15:30 PST- Details)

Description

The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs world wide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today’s pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition accommodates more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on the whole lot from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. All through, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles in the back of them, helping readers to build a firm foundation based on understanding somewhat than memorizing formulas. Illustrated step by step instructions demystify even the most complex techniques and presentations, whilst 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is full of information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years yet to come.

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