The Professional Pastry Chef: Fundamentals of Baking and Pastry

The Professional Pastry Chef: Fundamentals of Baking and Pastry


Yazar Bo Friberg
Yayınevi John Wiley & Sons
ISBN 9780471359258
Baskı yılı 2002
Sayfa sayısı 1040
Ağırlık 2,52 kg
Edisyon 4
Stok durumu Var   Stok detayları
Kargoya teslim 1 gün

This is the reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, "The Professional Pastry Chef" presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of todays pastry kitchen, this classic reference is better and easier to use than ever. The new 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. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step by step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. 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.
1. Mise en Place. 2. Basic Doughs. 3. Yeast Breads. 4. Flatbreads, Crackers and Rolls. 5. Breakfast Breads and Pastries. 6. Cookies. 7. Tarts, Pies, Cobblers and Crisps. 8. Tea Cakes, Pound Cakes, Muffins and Other Quick Breads. 9. Sponge Cakes and Cake Bases. 10. Basic Chocolate Work and Decorating Techniques. 11. Decorated Cakes. 12. Individual Pastries. 13. Plated Desserts. 14. Ice Cream and Sorbets. 15. Custards, Puddings, Mousses, Charlottes and Bavarois. 16. Sauces, Syrups, and Fillings. Appendix A: Ingredients. Appendix B: Equipment. Appendix C: Weights, Measures, and Yields. Index.

Axess
Axess

Taksit Taksit Tutarı Toplam Tutar
Tek çekim - 240,00 TL
2 ay 120,00 TL 240,00 TL
3 ay 80,00 TL 240,00 TL
6 ay 46,00 TL 276,00 TL
9 ay 32,27 TL 290,40 TL
12 ay 25,40 TL 304,80 TL

cardFinans
cardFinans

Taksit Taksit Tutarı Toplam Tutar
Tek çekim - 240,00 TL
2 ay 120,00 TL 240,00 TL
3 ay 80,00 TL 240,00 TL
6 ay 46,00 TL 276,00 TL
9 ay 32,27 TL 290,40 TL
12 ay 25,40 TL 304,80 TL

Bonus
Bonus

Taksit Taksit Tutarı Toplam Tutar
Tek çekim - 240,00 TL
2 ay 120,00 TL 240,00 TL
3 ay 80,00 TL 240,00 TL
6 ay 46,00 TL 276,00 TL
9 ay 32,27 TL 290,40 TL
12 ay 25,40 TL 304,80 TL

World
World

Taksit Taksit Tutarı Toplam Tutar
Tek çekim - 240,00 TL
2 ay 120,00 TL 240,00 TL
3 ay 80,00 TL 240,00 TL
6 ay 46,00 TL 276,00 TL
9 ay 32,27 TL 290,40 TL
12 ay 25,40 TL 304,80 TL

Maximum
Maximum

Taksit Taksit Tutarı Toplam Tutar
Tek çekim - 240,00 TL
2 ay 120,00 TL 240,00 TL
3 ay 80,00 TL 240,00 TL
6 ay 46,00 TL 276,00 TL
9 ay 32,27 TL 290,40 TL
12 ay 25,40 TL 304,80 TL

Paraf
Paraf

Taksit Taksit Tutarı Toplam Tutar
Tek çekim - 240,00 TL
2 ay 120,00 TL 240,00 TL
3 ay 80,00 TL 240,00 TL
6 ay 46,00 TL 276,00 TL
9 ay 32,27 TL 290,40 TL
12 ay 25,40 TL 304,80 TL

Kredi Kartı (Tek Çekim)
Kredi Kartı (Tek Çekim)

Taksit Taksit Tutarı Toplam Tutar
Peşin - 240,00 TL

Havale/EFT
Havale/EFT

Taksit Taksit Tutarı Toplam Tutar
Peşin - 232,8 TL

Bonus, Maximum, Paraf, Cardfinans, Axess ve World özelliği olan tüm kartlar ile ödeme yapılabilir.