Partial Contents: Ingredients, Equipment & Conversion Tables; Basic Doughs; Torts; Cakes; Ice Cream, and more. This is an appetizing compendium of 400 recipes. 100 line drawings.
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Partial Contents: Ingredients, Equipment & Conversion Tables; Basic Doughs; Torts; Cakes; Ice Cream, and more. This is an appetizing compendium of 400 recipes. 100 line drawings.
Read Less
Add this copy of The Professional Pastry Chef (3rd Edition) to cart. $9.18, fair condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 1996 by Wiley.
Add this copy of The Professional Pastry Chef (3rd Edition) to cart. $11.17, fair condition, Sold by Goodwill Industries rated 5.0 out of 5 stars, ships from Eugene, OR, UNITED STATES, published 1996 by Wiley.
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Seller's Description:
Fair. Cocked Spine. Creases on Cover and/or Spine. Worn Corners and/or Page Edges (Possibly Bent). Discoloration, Tanning or Foxing on Cover and/or Pages. Soiled Cover and/or Pages. Reading Copy. May have damage to cover, notes, underlining, highlighting, but all text legible. Marks on Page Edges. Purchasing this item from Goodwill provides vocational opportunities for individuals with barriers to employment.
Add this copy of The Professional Pastry Chef to cart. $19.99, very good condition, Sold by HPB-Ruby rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1996 by Van Nostrand Reinhold.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of The Professional Pastry Chef (3rd Edition) Friberg, Bo to cart. $34.30, good condition, Sold by Shootingstar Media rated 3.0 out of 5 stars, ships from Carpentersville, IL, UNITED STATES, published 1996 by Wiley.
Add this copy of The Professional Pastry Chef to cart. $82.14, new condition, Sold by GridFreed rated 4.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 1996 by Van Nostrand Reinhold.
Add this copy of The Professional Pastry Chef (3rd Edition) to cart. $86.83, new condition, Sold by GridFreed rated 4.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 1996 by Wiley.
Add this copy of The Professional Pastry Chef to cart. $6.31, good condition, Sold by Seattle Goodwill rated 5.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 1995 by Van Nostrand Reinhold Company.
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May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of The Professional Pastry Chef (3rd Edition) to cart. $8.16, good condition, Sold by Dream Books Co. rated 5.0 out of 5 stars, ships from Denver, CO, UNITED STATES, published 1995 by Wiley.
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Good. Minimal signs of wear. Corners and cover may show wear. May contain highlighting and or writing. May be missing dust jacket. May not include supplemental materials. May be a former library book.
Add this copy of The Professional Pastry Chef (3rd Edition) to cart. $9.17, fair condition, Sold by Orion Tech rated 5.0 out of 5 stars, ships from Arlington, TX, UNITED STATES, published 1995 by Wiley.
Add this copy of The Professional Pastry Chef to cart. $18.95, very good condition, Sold by Delight of Life Books rated 5.0 out of 5 stars, ships from CEDAR, MI, UNITED STATES, published 1995 by Van Nostrand Reinhold Company.
To be honest I thought I was buying a later edition of this wonderful pastry book but nevertheless it is still a great book, I gave it to one of my apprentices when she qualified and she loves it. It has some great recipes and many of them, but it's the way it explains with diagrams, the techniques, that makes it so wonderful, Mr Bo Friberg is a great teacher!
karin w
Apr 28, 2011
Oh the calories
This book is well set out and ideal for the experienced home baker. Novices would be somewhat overwelmed by the numerous steps in some of the recipes but nothing is overly complex. If you want to wow a group, put on your apron read the recipe a couple of times put aside some time and bake to your hearts content. Be assured that these are true and tested recipes that work. The skill is in the presentation- but regardless they taste good