Title
The Professional Pastry Chef (3Rd Edition)
Delivery time: 8-12 business days (International)
Long Considered The Pastry Chef'S Bible, The Professional Pastry Chef Has Now Been Completely Revised To Meet The Needs Of Today'S Pastry Kitchen. Bo Friberg, A Certified Master Pastry Chef And Instructor At The Culinary Institute Of America At Greystone, Has Written A Book That Continues His Tradition Of Excellence And Commitment To The Industry.Chef Friberg Shares His Recipes For Such Delicious Desserts As Apple Tart Parisienne, Wild Strawberries Romanoff In Caramel Boxes, And Mocha Meringues. Not Only Has He Devoted Whole Chapters To Sugar Work, Decorations, Sauces And Fillings, But He Has Also Included Extensive Information On Mise En Place And Basic Doughs. By Simplifying The Instructions For His Complex Recipes, He Has Made Them Easier Than Ever For The Professional To Execute.
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⚠️ WARNING (California Proposition 65):
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To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Secure Payment
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
Visa, MasterCard, American Express, Paypal, Shopify Payments, Shop Pay and more.
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Frequently Asked Questions
- Q: What is the main focus of 'The Professional Pastry Chef'? A: The book primarily focuses on professional pastry techniques, providing detailed recipes and instructions that cater to both novice and experienced pastry chefs.
- Q: Who is the author of this book? A: The author is Bo Friberg, a Certified Master Pastry Chef and Instructor at The Culinary Institute of America.
- Q: How many pages does the book contain? A: The book contains a total of 1184 pages, making it a comprehensive guide to pastry techniques.
- Q: What type of binding does the book have? A: The Professional Pastry Chef is available in hardcover binding, providing durability for frequent use.
- Q: When was the book published? A: The book was published on December 21, 1995.
- Q: What kind of recipes can I expect to find in this book? A: You can expect to find a variety of dessert recipes, including Apple Tart Parisienne, Wild Strawberries Romanoff in Caramel Boxes, and Mocha Meringues.
- Q: Is this book suitable for beginners in pastry making? A: Yes, the book simplifies complex recipes, making it accessible for beginners while still providing valuable insights for experienced chefs.
- Q: Does the book cover topics beyond recipes? A: Yes, it includes extensive information on mise en place, basic doughs, sugar work, decorations, sauces, and fillings.
- Q: What edition of the book is this? A: This is the 3rd edition of 'The Professional Pastry Chef'.
- Q: What condition is the book in? A: The book is in good condition, suitable for use in a professional kitchen or for personal learning.