Fantastic follow-up from the Masterchef, and this will have you salivating further..,
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This review is from: The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques (Hardcover)
Great continuation on Chef Friberg's techniques, recipes and methods, now for the advanced.
As covered in my first review, if you are a pastry pro or very serious amateur, you will love this book.
It is so well printed out and catchy, it is magnifficent. Sheer indulgence.
If you read and applied both these books, plus another one more versed in contemporary techniques and
molecular gastronomy, you would be a VERY well rounded pastry chef.