The Advanced Professional Pastry Chef

About this book

This new advanced volume which expands Bo Fribergs classic The Professional Pastry Chef brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its "sister" volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry 2002 0-471-35925-4) this book which covers such subjects as modernistic desserts chocolate work and sugar and marzipan creations is designed to meet the needs of todays pastry kitchen. This definitive reference features clear explanations step-by-step how-to photos and meticulous recipes - all presented in a lively reader-friendly style.