Professional pastry chef, the: fundamentals of baking and pastry
Auteur :
Friberg, Bo
Éditeur :
John Wiley & Sons Inc
ISBN :
9780471359258
Date de publication :
12 nov. 2002
Dimensions :
28,2 x 22,4 x 5,8 cm
Poids :
2631 g
Langue :
Anglais
Pays d'origine :
USA
Suitable for pastry lovers and chefs worldwide, this work presents comprehensive coverage of basic baking and pastry techniques. It contains more than 650 recipes, which offer an emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home.