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Textbook
The Advanced Professional Pastry ChefISBN: 978-0-471-35926-5
Hardcover
896 pages
March 2003, ©2003
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- 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
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