Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.
- ISBN10 0471359254
- ISBN13 9780471359258
- Publish Date 12 November 2002 (first published February 1985)
- Publish Status Active
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition 4th Edition
- Format Hardcover
- Pages 1040
- Language English