---
product_id: 2933596
title: "The Advanced Professional Pastry Chef Hardcover – February 21, 2003"
brand: "bo friberg"
price: "S/.408"
currency: PEN
in_stock: true
reviews_count: 8
url: https://www.desertcart.pe/products/2933596-the-advanced-professional-pastry-chef-hardcover-february-21-2003
store_origin: PE
region: Peru
---

# The Advanced Professional Pastry Chef Hardcover – February 21, 2003

**Brand:** bo friberg
**Price:** S/.408
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** The Advanced Professional Pastry Chef Hardcover – February 21, 2003 by bo friberg
- **How much does it cost?** S/.408 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.pe](https://www.desertcart.pe/products/2933596-the-advanced-professional-pastry-chef-hardcover-february-21-2003)

## Best For

- bo friberg enthusiasts

## Why This Product

- Trusted bo friberg brand quality
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## Description

Full description not available

## Images

![The Advanced Professional Pastry Chef Hardcover – February 21, 2003 - Image 1](https://m.media-amazon.com/images/I/71-S-kH-J8L.jpg)
![The Advanced Professional Pastry Chef Hardcover – February 21, 2003 - Image 2](https://m.media-amazon.com/images/I/51CpF-Elx+L.jpg)
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![The Advanced Professional Pastry Chef Hardcover – February 21, 2003 - Image 4](https://m.media-amazon.com/images/I/31nLduG3zTL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excellent book, everything in one place
*by A***0 on December 19, 2008*

This book deals with a very wide raneg of techniques, and has quite a few good recipes. Some of the recipes may be a bit of a problem when scaled down for home baking, but if you do have some experience (which you should if you are considering this book, this is not for beginners) you can easily adjust it. Also, boiled sugar recipe doesn't work in humid climates, but if you come up with proportion which does work for you, tips and techniques are still very valuable.Highlights of the book - tuile and ladyfingers batter recipes. I use both of those regularly, I love the look of decorated sponge cakes, but I actually use ladyfingers sponge batter (given in cake section at the begining, not lady fingers biscuits) instead of joconde sponge for decorated sponge layers (joconde is a bit more dry) and it turns out perfect.

### ⭐⭐⭐⭐⭐ Love this book
*by K***G on April 18, 2023*

Love it. It comes with many delicious recipes and great tips and techniques from the author/ chef. I have a Fundamentals of Baking and Pastry book and this one. Great books!

### ⭐⭐⭐⭐⭐ 出貨快速，包裝細緻，貨品完整！
*by Y***G on January 2, 2024*

很精彩的內容

## Frequently Bought Together

- The Advanced Professional Pastry Chef
- The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
- French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts

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*Product available on Desertcart Peru*
*Store origin: PE*
*Last updated: 2026-01-27*