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The Advanced Professional Pastry Chef: Friberg, Bo/ Friberg, Amy Kemp: BOOKS KINOKUNIYA
書籍資料
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef
出版社 : John Wiley & Sons Inc
出版日期 : 2003/02
Binding : Hardcover
ISBN : 9780471359265

BookWeb價格 : A$ 82.95
紀伊國屋會員價格 : A$ 74.66

庫存資料 : 發貨中心現有存貨。
通常3個工作日內發貨。
語言 : English
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書籍簡介
Source: ENG
Academic Descriptors: A97405000
Publishers: Commercial
Place of Publication: United States
Language of Publication: English
Edition: First
Physical Format: Hardbound
Academic Level: Extracurricular
Review:
Baker & Taylor Forecast - December 2002 (Merged With Book Alert)
Table of Contents
 
    Preface.
    Acknowledgments.
    Chapter 1. Decorated Cakes.
    Chapter 2. Wedding Cakes.
    Chapter 3. Individual Pastries.
    Chapter 4.  Plated Desserts.
    Chapter 5. Frozen Desserts.
    Chapter 6. Light and Low-Calorie Desserts.
    Chapter 7.  Charlottes, Custards,
    Bavarian Creams, Mousses, Soufflés.
    Chapter 8. Modernist Desserts.
    Chapter 9.  Holiday Classics and
    Favorites.
    Chapter 10. Chocolate Artistry. 
    Chapter 11. Sugarwork.
    Chapter 12. Marzipan Modeling. 
    Chapter 13. Advanced Decorations.
    Chapter 14. Basic Recipes.
    Appendix: Weights, Measures, and Yields.
    Index. 
 

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 decorationsIllustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.

Contents
Preface. Acknowledgments. Chapter 1. Decorated Cakes. Chapter 2. Wedding Cakes. Chapter 3. Individual Pastries. Chapter 4. Plated Desserts. Chapter 5. Frozen Desserts. Chapter 6. Light and Low-Calorie Desserts. Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Souffles. Chapter 8. Modernist Desserts. Chapter 9. Holiday Classics and Favorites. Chapter 10. Chocolate Artistry. Chapter 11. Sugarwork. Chapter 12. Marzipan Modeling. Chapter 13. Advanced Decorations. Chapter 14. Basic Recipes. Appendix: Weights, Measures, and Yields. Index.
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