Being a professional chef, I try to learn as much as I can about the techniques others have used or are using to see if there are better ways to get things done. Friberg's book has certainly been an asset when it comes to my continuing education in baking. It is well written, logically ordered, and not too difficult a read for the layperson. However, most of the items are old, lumbering classics that you just don't see much of anymore (I've never been offered Baked Alaska), and a certain bit of knowledge on the part of the reader is assumed (do you really need to know about making marzipan and sugar blowing?). If you are anything less than a seriously driven and talented home cook, this is not the book for you. If, however, you one day would like to make a croquembouche (and know what that is), than you should definitely invest in Chef Friberg's text.Read full review
Muy buen libro, exelentes condiciones. Estoy muy satisfecha y muy agradecida. LO RECOMIENDO. Recomiendo el vendedor.
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