|
Textbook
The Advanced Professional Pastry ChefISBN: 978-0-471-35926-5
Hardcover
896 pages
July 2003, ©2003
 |
||||||
- Includes more than 495 recipes based on American applications of European techniques.
- Features 100 four-color photographs of finished pieces.
- Provides both drawings and how-to photos to guide readers through many of the more challenging techniques and presentations.
- Includes exciting chapters covering modernist desserts, plated desserts, and decorated cakes.
- Companion web site: www.chefbo.com
Related Titles
More By These Authors
Baking & Pastry
Resources for
Instructors
Contact a Wiley Sales Rep
Find Your Rep
.png){kind=small}
Join An E-mail ListLearn about the latest products, events, offers and content. |
