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- استرجاع مجاني وسهل
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الآن:
371.40 د.إ.شامل ضريبة القيمة المضافة
توصيل مجاني
احصل عليه خلال 22 ديسمبر
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1
توصيل مجاني لنقطة نون ومراكز الاستلام
معرفة المزيد
إرجاع سهل لكل المنتجات في هذا العرض.
المنتج كما في الوصف
80%
شريك لنون منذ
7+ سنينالمواصفات
| الناشر | Wiley |
| رقم الكتاب المعياري الدولي 13 | 9780471359258 |
| رقم الكتاب المعياري الدولي 10 | 471359254 |
| اللغة | الإنجليزية |
| Language | اللغة الإنجليزية |
| العنوان الفرعي للكتاب | Fundamentals of Baking and Pastry |
| وصف الكتاب | The reference of choice for thousands of pastry chefs and homecooks A favorite of pastry lovers and serious chefs worldwide, TheProfessional Pastry Chef presents comprehensive coverage of basicbaking and pastry techniques in a fresh and approachable way. Nowskillfully revised and redesigned to meet the needs of today'spastry kitchen, this classic reference is better-and easier touse-than ever. The new edition contains more than 650 recipes, which offer a newemphasis on American applications of European techniques withyields suitable for restaurant service or for entertaining at home.It shares encyclopedic guidance on everything from mise en placepreparation and basic doughs to new chapters covering flatbreads,crackers, and homestyle desserts. Throughout, award-winningExecutive Pastry Chef Bo Friberg explains not only how to performprocedures, but also the principles behind them, helping readers tobuild a firm foundation based on understanding rather thanmemorizing formulas. Illustrated step-by-step instructionsdemystify even the most complex techniques and presentations, while100 vivid color photographs bring finished dishes to life with asublime touch of visual inspiration. Whether used to develop skillsor refine techniques, to gain or simply broaden a repertoire, TheProfessional Pastry Chef is filled with information and ideas forcreating mouthwatering baked goods and tantalizing desserts-todayand for years to come. |
| المراجعة التحريرية | A favorite of serious chefs and passionate home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all presented in a fresh and approachable way. Now skillfully revised to address the latest developments in pastry making, this classic resource is truly the reference of choice for anyone looking to achieve true artistry in today's pastry kitchen. The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts??including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, soufflés, ice creams, sorbets, and sauces, syrups, and fillings??plus a completely new chapter covering flatbreads, crackers, and rolls. Moving effortlessly between the most basic puff pastry and such subtly contemporary creations as Mascarpone Cheesecake with Cassis Panna Cotta Topping and Meyer Lemon Tarts with Lemon-Verbena Whipped Cream, The Professional Pastry Chef puts a world of edible delights within reach. The Fourth Edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures but also the principles behind them, helping to build a firm foundation based on understanding rather than memorized formulas. His clear explanations provide an easy-to-follow guide through ingredients and mise en place preparation as well as pastry equipment, techniques, and plated presentation. Chef Friberg's step-by-step instructions are generously supplemented with illustrations that demystify even the most complex procedures, while ready-to-use templates are included to help save time and effort in the kitchen. Finished dishes are brought to life with almost 100 vivid color photographs that add a sublime touch of visual inspiration, along with new Chef's Tips and sidebars that offer instant access to key material where and when it's needed. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts??today and for years to come. |
| عن المؤلف | BO FRIBERG, Certified Master Pastry Chef, is Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. With more than forty years of experience in the industry, he has received numerous awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the art of pastry making on television shows, including the highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC's Today show.Visit Chef Bo on his Web site at Read more |
| رقم الطبعة | 4th Edition |
| تاريخ النشر | 37572 |
| عدد الصفحات | 1040 |
الشيف المحترف للحلويات
تمت الإضافة لعربة التسوق
مجموع السلة 371.40 د.إ.
