The Professional Pastry Chef, First Edition Hardcover, Bo Friberg, 2002

The Professional Pastry Chef: Fundamentals of Baking and Pastry (2002) by Bo Friberg is a comprehensive textbook designed for students and professionals in the pastry arts. The book covers a wide range of techniques and recipes, offering detailed instructions on both classical and modern pastry making. Friberg emphasizes the science behind pastry creation, providing in-depth explanations of ingredients, processes, and methods.

This hardcover is in very good condition.