Getting Ready to Bake

Pixie Sevilla-Santos

According to Chef Bo Friberg, author of The Pastry Chef, “You cannot just stick your spoon for a taste then add a pinch of this and a pinch of that as you normally do when making a pot of soup; most ingredients must be measured precisely and many formulas work on scientific principles.” In order to be a successful pastry chef, you must be familiar with, if not master of, the different ingredients, their specific roles in recipes, and the proper way of handling them. There is no room for carelessness and inefficiency in this field. You must always strive for perfection.


Single Item for ₱240.00


Category: Food and Beverage

Publisher: Amos Books

Cover Price: N/A

ISSN : 978-971-0344-14-5

On-Sale-Date: 2013/10/23

Print Length: 191 pages

Country: Philippines

File Size : 23.29 MB

Language: English

Interactive Size : N/A


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