The Professional Pastry Chef : Fundamentals of Baking and Pastry (2002 MSRP $70)

Description: This textbook is a must-have for anyone interested in the subject area of cooking, specifically in the field of pastry. The author, Bo Friberg, provides a comprehensive guide to the fundamentals of baking and pastry, making it an excellent resource for both novice and experienced bakers. The book covers a wide range of topics, including courses and dishes, pastry techniques, and ingredient lists. With a total of 1040 pages, this hardcover book is a valuable addition to any kitchen or pastry shop. The revised edition, published in 2002 by Wiley & Sons, Incorporated, John, is written in English and measures 11.1 inches in length, 8.8 inches in width, and 2.3 inches in height. It weighs 93 oz and contains a number of pages of 1040.

Price: 49 USD

Location: Greensboro, North Carolina

End Time: 2024-12-01T14:26:31.000Z

Shipping Cost: N/A USD

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Return shipping will be paid by: Buyer

All returns accepted: Returns Accepted

Item must be returned within: 14 Days

Refund will be given as: Money Back

Number of Pages: 1040 Pages

Publication Name: Professional Pastry Chef : Fundamentals of Baking and Pastry

Language: English

Publisher: Wiley & Sons, Incorporated, John

Item Height: 2.3 in

Subject: Courses & Dishes / Pastry

Publication Year: 2002

Features: Revised

Type: Textbook

Item Weight: 93 Oz

Item Length: 11.1 in

Author: Bo Friberg

Subject Area: Cooking

Item Width: 8.8 in

Format: Hardcover