BookkooB : The Professional Pastry Chef - Bo Friberg : Compare Book Prices

title:	The Professional Pastry Chef: Fundamentals of Baking and Pastry
author:	Bo Friberg
format:	Hardcover	Prices compared at 08:13 PM 11/10/08 About pricing data
publisher:	John Wiley & Sons
released:	November 12, 2002
isbn:	0471359254
isbn-13:	9780471359258

store	availability	item price	delivered
Amazon UK	Usually dispatched within 24 hours	£ 24.04	£ 24.04	Buy
Tesco Books	Usually dispatched within 24 hours	£ 24.04	£ 24.04	Buy
WH Smith (collect in store)	Usually dispatched within 24 hours	£ 24.41	£ 24.41	Buy
WH Smith	Usually dispatched within 24 hours	£ 24.41	£ 24.41	Buy
Pick a Book	Usually dispatched within 24 hours	£ 24.78	£ 24.78	Buy
Samedaybooks	Usually dispatched within 24 hours	£ 25.71	£ 25.71	Buy
Play.com	Usually dispatched within 24 hours	£ 27.99	£ 27.99	Buy
Foyles	Usually dispatched within 1 to 2 days	£ 28.11	£ 28.11	Buy
Sprint Books	Usually dispatched within 1 to 2 days	£ 25.89	£ 28.39	Buy
BookFellas	Usually dispatched within 2 to 4 days	£ 29.59	£ 29.59	Buy
Waterstones	Usually dispatched within 24 hours	£ 36.99	£ 36.99	Buy
zavvi	Usually dispatched within 1 to 2 weeks	£ 36.99	£ 36.99	Buy
Blackwells	Usually dispatched within 5 to 7 weeks	£ 36.99	£ 36.99	Buy
The Book People	Not stocked
Global Investor	Not stocked
Another Bookshop	Not stocked
History Bookshop	Not stocked
The Hut	Not stocked
Base	Not stocked
The Book Place	Not stocked

Above you will see price and availability details for Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg from the leading UK book stores.

To allow you to quickly compare prices, the stores are arranged in order of delivered price, cheapest first. Click on a store name to buy this book or to view further details.

Books Related to The Professional Pastry Chef Bo Friberg - ISBN: 0471359254
View other editions of The Professional Pastry Chef. View books by Bo Friberg.

Customer Reviews
VERYGOOD - Rated I own this book, and I have to say that this is the best. The puff pastry recipe is remarkable, and many of the recipes turn out well. If you want to have professional recipes, this is the one. An excellent reference work for the professional. - Rated This book is worth its considerable weight in vanilla pods. Pitched squarely at the catering professional, but written in an accessible style that makes it equally useful for the serious (and motivated) amateur, The Professional Pastry Chef is a comprehensive reference work that will enable you to get the best out of your existing skills and will lead you to acquire new ones. I bought this book because I'm a professional chef; I also have a love of good food writing, and this book has elements that appeal to both parts of me. Professional cooking is all about reaching a certain standard of competency - when that standard has been reached, then most instructions in print will be understandable and useful. This book keeps that threshold low without being patronising or losing its usefulness to the professional, and is definitely of use to the amateur as well as we galley-rats.

Customer Reviews

VERYGOOD - Rated 5/5
I own this book, and I have to say that this is the best. The puff pastry recipe is remarkable, and many of the recipes turn out well. If you want to have professional recipes, this is the one.

An excellent reference work for the professional. - Rated 4/5
This book is worth its considerable weight in vanilla pods.

Pitched squarely at the catering professional, but written in an accessible style that makes it equally useful for the serious (and motivated) amateur, The Professional Pastry Chef is a comprehensive reference work that will enable you to get the best out of your existing skills and will lead you to acquire new ones.

I bought this book because I'm a professional chef; I also have a love of good food writing, and this book has elements that appeal to both parts of me.

Professional cooking is all about reaching a certain standard of competency - when that standard has been reached, then most instructions in print will be understandable and useful. This book keeps that threshold low without being patronising or losing its usefulness to the professional, and is definitely of use to the amateur as well as we galley-rats.

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