Home › Nonfiction › The Professional Pastry Chef
Fundamentals of baking and pastry
1985Slow paceThoughtful
What it is about
Bo Friberg, a pastry instructor, wrote a comprehensive textbook on pastry. It covers doughs, cakes, creams, chocolate and plated desserts. Culinary schools have used it for decades.
Who will enjoy it
Culinary students and serious bakers.
What you will get
A long textbook.
The Professional Pastry Chef Facts: Pages, Genre and Setting
Genre
Nonfiction · Pastry · Textbook · Professional baking
Length
823 pages · ≈ 24 h
More about this book
Characters
Bo Friberg.
Setting
Professional pastry kitchens.
What makes it different
A thorough pastry textbook.
Feel
Detailed and technical.
Bouchon Bakery
Professional Baking
How Baking Works
The Pie and Pastry Bible
Security Analysis
On Writing Well
Light on Yoga
Cleopatra: A Life