The Advanced Professional Pastry Chef
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Up-to-date, advanced techniques for the professional pastry chef and serious home bakerThe Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today s pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants an...
Up-to-date, advanced techniques for the professional pastry chef and serious home baker
The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today s pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.
Topics covered in depth include:
Decorated cakes
Modernist desserts
Wedding cakes and holiday favorites
Sugar work
Marzipan figures
Chocolate decorations Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today s pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.
Topics covered in depth include:
Decorated cakes
Modernist desserts
Wedding cakes and holiday favorites
Sugar work
Marzipan figures
Chocolate decorations Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
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