The Professional Pastry Chef – Fundamentals of Baking and Pastry 4e Friberg
The Professional Pastry Chef
Fundamentals of Baking and Pastry
Bo Friberg (Author), Amy Kemp Friberg (With)
9780471359258, Wiley
Hardback, published 12 November 2002
1040 pages
28.2 x 22.4 x 5.8 cm, 2.631 kg
\""The Professional Pastry Chef\"" - Jetzt erscheint Bo Fribergs Klassiker in der 4. komplett \u00FCberarbeiteten, aktualisierten und neu gestalteten Auflage. Dieses ma\u00DFgebliche Nachschlagewerk enth\u00E4lt schrittweise Erl\u00E4uterungen und exakte Rezepte f\u00FCr eine breite Palette von Broten, Pl\u00E4tzchen, Obstkuchen, Torten und Tortendekorationen, Desserts, Schokoladenkunst, gefrorene Desserts und vieles mehr. Mit \u00FCber 650 Rezepten auf der Basis amerikanischer Anwendungen und europ\u00E4ischer Techniken und 100 vierfarbigen Fotos fertiger Gerichte, plus \u00FCber 275 Zeichnungen und Schablonen f\u00FCr schrittweises Nachbacken. \""The Professional Pastry Chef\"" - das sind aktuelle grundlegende Back- und Konditortechniken f\u00FCr eine neue Genera]
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Details:The Professional Pastry Chef – Fundamentals of Baking and Pastry 4e Friberg
The Professional Pastry Chef
Fundamentals of Baking and Pastry
Bo Friberg (Author), Amy Kemp Friberg (With)
9780471359258, Wiley
Hardback, published 12 November 2002
1040 pages
28.2 x 22.4 x 5.8 cm, 2.631 kg
\""The Professional Pastry Chef\"" - Jetzt erscheint Bo Fribergs Klassiker in der 4. komplett \u00FCberarbeiteten, aktualisierten und neu gestalteten Auflage. Dieses ma\u00DFgebliche Nachschlagewerk enth\u00E4lt schrittweise Erl\u00E4uterungen und exakte Rezepte f\u00FCr eine breite Palette von Broten, Pl\u00E4tzchen, Obstkuchen, Torten und Tortendekorationen, Desserts, Schokoladenkunst, gefrorene Desserts und vieles mehr. Mit \u00FCber 650 Rezepten auf der Basis amerikanischer Anwendungen und europ\u00E4ischer Techniken und 100 vierfarbigen Fotos fertiger Gerichte, plus \u00FCber 275 Zeichnungen und Schablonen f\u00FCr schrittweises Nachbacken. \""The Professional Pastry Chef\"" - das sind aktuelle grundlegende Back- und Konditortechniken f\u00FCr eine neue Genera]
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Product Description
The Professional Pastry Chef
Fundamentals of Baking and Pastry
Bo Friberg (Author), Amy Kemp Friberg (With)
9780471359258, Wiley
Hardback, published 12 November 2002
1040 pages
28.2 x 22.4 x 5.8 cm, 2.631 kg
\""The Professional Pastry Chef\"" - Jetzt erscheint Bo Fribergs Klassiker in der 4. komplett \u00FCberarbeiteten, aktualisierten und neu gestalteten Auflage. Dieses ma\u00DFgebliche Nachschlagewerk enth\u00E4lt schrittweise Erl\u00E4uterungen und exakte Rezepte f\u00FCr eine breite Palette von Broten, Pl\u00E4tzchen, Obstkuchen, Torten und Tortendekorationen, Desserts, Schokoladenkunst, gefrorene Desserts und vieles mehr. Mit \u00FCber 650 Rezepten auf der Basis amerikanischer Anwendungen und europ\u00E4ischer Techniken und 100 vierfarbigen Fotos fertiger Gerichte, plus \u00FCber 275 Zeichnungen und Schablonen f\u00FCr schrittweises Nachbacken. \""The Professional Pastry Chef\"" - das sind aktuelle grundlegende Back- und Konditortechniken f\u00FCr eine neue Genera]
Product Specifications
General | |
|---|---|
format | hardcover |
Language | english |
Brand | John Wiley & Sons Inc |
type | book |
artist | not specified |
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