The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition 专业糕点大厨：烘焙与糕点基本技法第4版

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安徽滁州

认证卖家担保交易快速发货售后保障

作者Bo Friberg

出版社John Wiley & Sons Inc

出版时间2002

装帧精装

页数1020页

上书时间2024-04-20

已实名已认证进店收藏店铺

商品描述: I often turn to my battered, well-used copy of Friberg's classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I'm grateful for this updated edition with its easy-to-find information and spectacular new photos. --Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic CafÃ(c)s of Vienna, Budapest, and Prague
Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century. --Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco

BO FRIBERG, Certified Master Pastry Chef, is Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. With more than forty years of experience in the industry, he has received numerous awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the art of pastry making on television shows, including the highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC's Today show.

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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition 专业糕点大厨：烘焙与糕点基本技法 第4版