Over 650 recipes based on American applications of classical European techniques are organized appropriately for class instruction and with yields for restaurant service or for baking and entertaining at home. 100+ full-color photos.
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Over 650 recipes based on American applications of classical European techniques are organized appropriately for class instruction and with yields for restaurant service or for baking and entertaining at home. 100+ full-color photos.
Read Less
Add this copy of The Professional Pastry Chef: Fundamentals of Baking to cart. $20.22, fair condition, Sold by BooksRun rated 5.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 2002 by Wiley.
Add this copy of The Professional Pastry Chef: Fundamentals of Baking to cart. $20.25, good condition, Sold by HPB-Red rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2002 by Wiley.
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Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
Add this copy of The Professional Pastry Chef: Fundamentals of Baking to cart. $20.77, fair condition, Sold by Valleys Books & More rated 4.0 out of 5 stars, ships from Roanoke, VA, UNITED STATES, published 2002 by Wiley.
Add this copy of The Professional Pastry Chef: Fundamentals of Baking to cart. $20.78, fair condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 2002 by Wiley.
Add this copy of The Professional Pastry Chef: Fundamentals of Baking to cart. $23.94, good condition, Sold by Zoom Books Company rated 5.0 out of 5 stars, ships from Lynden, WA, UNITED STATES, published 2002 by Wiley.
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Book is in good condition and may include underlining highlighting and minimal wear. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of The Professional Pastry Chef: Fundamentals of Baking to cart. $27.94, good condition, Sold by BooksRun rated 5.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 2002 by Wiley.
Add this copy of The Professional Pastry Chef: Fundamentals of Baking to cart. $42.53, very good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 2002 by Wiley.
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Very Good. Very Good condition. Very Good dust jacket. 4th edition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
Add this copy of The Professional Pastry Chef: Fundamentals of Baking to cart. $44.10, good condition, Sold by SurplusTextSeller rated 5.0 out of 5 stars, ships from Columbia, MO, UNITED STATES, published 2002 by Wiley.
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Good. Ships same day or next business day! UPS shipping available (Priority Mail for AK/HI/APO/PO Boxes). Used sticker and some writing and/or highlighting. Used books may not include working access code. Used books will not include dust jackets.
Add this copy of The Professional Pastry Chef: Fundamentals of Baking to cart. $60.15, good condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2002 by Wiley.
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Good. Sewn binding. Cloth over boards. With dust jacket. 1040 p. Contains: Illustrations. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
This is the fourth edition of Bo Friberg's wonderful pastry books, I bought it for one of my apprentices when she qualified, I'm also buying one for myself. this is also a great book for chef's too.
beatriznoelia
Nov 12, 2009
Very Good
It's the perfect book for begginer pastry chefs like my self.
