The Professional Pastry Chef: Fundamentals of Baking and Pastry

Friberg, Amy Kemp, Friberg, Bo

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 pro-duction 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 ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

EAN

9780471359258

Publisher

John Wiley & Sons Inc

Published

12 November 2002

Pages

1040