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

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

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SKU: DADAX0471359254
Brand: Wiley
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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.

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  • 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.

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