The Professional Pastry Chef: Fundamentals of Baking and Pastry
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Product description
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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Details
- ISBN13 9781118582480
- Released 2002
- Publisher Wiley
- Format Elektronisk medie
- Edition 4
- Language English