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Textbook
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th EditionISBN: 978-0-471-35925-8
Hardcover
1040 pages
March 2002, ©2002
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- The most authoritative American pastry and baking reference for professional pastry chefs as well as serious home cooks.
- Contains more than 650 recipes based on American applications of European techniques.
- Features 100 four-color photographs illustrating finished recipes.
- Provides 278 drawings and templates that offer step-by-step guidance through many of the more challenging techniques and presentations.
- Revised and expanded glossaries covering ingredients, equipment, and measurements.
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