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| #568222 in Books | 1995 | Format: Import | Original language:English | PDF # 1 | 11.50 x9.00 x2.25l, | File type: PDF | 1174 pages||7 of 7 people found the following review helpful.| my only issue is that I like to have temperatures|By Adriana|If I could give this a higher review I would.. my only issue is that I like to have temperatures.. for example melting sugar in egg whites for meringue it just says " melt together till it dissolves"... ummm or you could say 140-160 degrees. I like more precision but otherwise obsessed with this book|6 of 6 people fo|From the Inside Flap|The Professional Pastry Chef Third Edition Bo Friberg The Culinary Institute of America at Greystone A longtime favorite of pastry lovers and serious chefs worldwide, this comprehensive specialty cookbook has grown to nearly 1,200 pages and
Partial Contents: Ingredients, Equipment & Conversion Tables; Basic Doughs; Torts; Cakes; Ice Cream, and more. This is an appetizing compendium of 400 recipes. 100 line drawings.
You can specify the type of files you want, for your device.The Professional Pastry Chef | Bo Friberg. A good, fresh read, highly recommended.
