by Bo Friberg
Elegant techniques for the accomplished baker and pastry chef.
Advanced Professional Pastry Chef delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugar work, chocolate artistry, and marzipan figures.
Chef Bo Friberg also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. Great new creations to add to the repertoire of the accomplished baker and pastry chef.No returns on books.
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