The Professional Pastry Chef: Fundamentals of Baking and Pastry - Friberg, Bo (San Diego Culinary Institute in La Mesa, CA) - Books - John Wiley & Sons Inc - 9780471359258 - November 12, 2002
In case cover and title do not match, the title is correct

The Professional Pastry Chef: Fundamentals of Baking and Pastry 4th edition

Friberg, Bo (San Diego Culinary Institute in La Mesa, CA)

Price
$ 82.99

Ordered from remote warehouse

Expected delivery Jun 4 - 13

Our customers say:

14-day return policy in accordance with European consumer protection law
Top ranking on Trustpilot
Add to your iMusic wish list

The Professional Pastry Chef: Fundamentals of Baking and Pastry 4th edition

Suitable for pastry lovers and chefs worldwide, this work presents comprehensive coverage of basic baking and pastry techniques. It contains more than 650 recipes, which offer an emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home.

1040 pages, colour and b&w illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released November 12, 2002
ISBN13 9780471359258
Publishers John Wiley & Sons Inc
Pages 1040
Dimensions 231 × 288 × 55 mm   ·   2.69 kg
Language English  

See all of Friberg, Bo (San Diego Culinary Institute in La Mesa, CA) ( e.g. Hardcover Book )