Cooking & Food· United States
The Professional Pastry Chef
by Bo FribergAggregate Editorial Score15/100
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Published 20021104 pagesEnglish
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Bo Friberg's The Professional Pastry Chef (2002) stands as one of the most significant works of cooking & food of its era. Bo Friberg's comprehensive pastry reference has been the industry standard for professional pastry chefs for decades. Covering everything from basic doughs to elaborate showpieces, it bridges the gap between culinary school theory and professional practice. Themes of professional pastry, culinary education, baking technique run through the work.
Book Details
About the Category
🍳 Cooking & Food
Recipes, food culture, and culinary history.
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🇺🇸 United States
This book is part of United States's rich literary tradition.
Explore books from United States →Editorial Assessment
The Professional Pastry Chef is the textbook that has trained more professional pastry chefs than perhaps any other single volume. Friberg's exhaustive coverage — from basic pate a choux to sugar work and chocolate showpieces — makes it an indispensable reference for serious pastry professionals.
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200215
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