Buch, Englisch, 896 Seiten, Format (B × H): 220 mm x 289 mm, Gewicht: 2381 g
Buch, Englisch, 896 Seiten, Format (B × H): 220 mm x 289 mm, Gewicht: 2381 g
ISBN: 978-0-471-35926-5
Verlag: Wiley
This new advanced volume, which expands Bo Friberg's 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 today's 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.
Weitere Infos & Material
Preface.
Acknowledgments.
Chapter 1. Decorated Cakes.
Chapter 2. Wedding Cakes.
Chapter 3. Individual Pastries.
Chapter 4. Plated Desserts.
Chapter 5. Frozen Desserts.
Chapter 6. Light and Low-Calorie Desserts.
Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Soufflés.
Chapter 8. Modernist Desserts.
Chapter 9. Holiday Classics and Favorites.
Chapter 10. Chocolate Artistry.
Chapter 11. Sugarwork.
Chapter 12. Marzipan Modeling.
Chapter 13. Advanced Decorations.
Chapter 14. Basic Recipes.
Appendix: Weights, Measures, and Yields.
Index.
