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This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings uptodate coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its 'sister' volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0471359254), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, stepbystep howto photos, and meticulous recipes all presented in a lively, readerfriendly style.
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This product may contain chemicals known to the State of California to cause cancer,
birth defects, or other reproductive harm.
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⚠️ California Proposition 65 Warning: Some products sold on this website may expose you to chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm. For more information, visit www.P65Warnings.ca.gov.