Title
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition,New
Delivery time: 8-12 business days (International)
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 production 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 everincreasing popularity for breads, homestyle desserts and elegant designed desserts, all of which are covered in Friberg's basic book.
By changing our most important processes and
products, we have already made a big leap forward. This ranges from the
increased use of more sustainable fibers to the use of more
environmentally friendly printing processes to the development of
efficient waste management in our value chain.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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.
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.).
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.
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.
Related Products
You may also like
Frequently Asked Questions
- Q: What is the main focus of 'The Professional Pastry Chef'? A: The book focuses on fundamental baking and pastry skills essential for professional chefs, covering topics from basic techniques to advanced pastry creations.
- Q: How many pages does this book have? A: This edition contains 1040 pages, providing extensive coverage of baking and pastry topics.
- Q: Who is the author of this book? A: The book is authored by Bo Friberg, a renowned expert in the field of baking and pastry.
- Q: What edition is this book? A: This is the 4th edition of 'The Professional Pastry Chef'.
- Q: When was 'The Professional Pastry Chef' published? A: It was published on March 5, 2002.
- Q: Is this book suitable for beginners? A: Yes, while it is aimed at professional chefs, it also covers fundamental skills that can benefit beginners in baking and pastry.
- Q: What type of binding does this book have? A: The book is available in hardcover binding, ensuring durability and longevity.
- Q: What topics are covered in this book? A: The book covers a wide range of topics including basic baking techniques, pastry creation, dessert menu design, and the production of breads and desserts.
- Q: Can this book help with creating a dessert menu? A: Yes, it provides insights on how to create a dessert menu that complements a chef's style and enhances the dining experience.
- Q: What condition is the book in? A: The book is brand new, ensuring that it is in perfect condition for use.