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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

Bo Friberg




[PDF.wa94] The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

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 | #58443 in Books |  2002-03-05 | Original language:English | PDF # 1 |  10.90 x2.30 x8.50l,5.55 | File type: PDF | 1040 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|A favorite of serious chefs and passionate home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all presented in a fresh and approachable way. Now skillfully revised to addr

The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer ...

You can specify the type of files you want, for your device.The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition   |  Bo Friberg.Not only was the story interesting, engaging and relatable, it also teaches lessons.

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