---
product_id: 2933596
title: "The Advanced Professional Pastry Chef"
price: "782 Lei"
currency: RON
in_stock: true
reviews_count: 13
url: https://www.desertcart.ro/products/2933596-the-advanced-professional-pastry-chef
store_origin: RO
region: Romania
---

# The Advanced Professional Pastry Chef

**Price:** 782 Lei
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** The Advanced Professional Pastry Chef
- **How much does it cost?** 782 Lei with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ro](https://www.desertcart.ro/products/2933596-the-advanced-professional-pastry-chef)

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- Customers looking for quality international products

## Why This Product

- Free international shipping included
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## Description

The Advanced Professional Pastry Chef [Friberg, Bo, Friberg, Amy Kemp] on desertcart.com. *FREE* shipping on qualifying offers. The Advanced Professional Pastry Chef

Review: Excellent book, everything in one place - 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.
Review: Love this book - 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!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #184,384 in Books ( See Top 100 in Books ) #99 in Pastry Baking (Books) #157 in Food Science (Books) #7,387 in Textbooks (Special Features Stores) |
| Customer Reviews | 4.7 4.7 out of 5 stars (194) |
| Dimensions  | 9 x 2 x 11 inches |
| Edition  | 1st |
| ISBN-10  | 0471359262 |
| ISBN-13  | 978-0471359265 |
| Item Weight  | 5.25 pounds |
| Language  | English |
| Print length  | 896 pages |
| Publication date  | March 10, 2003 |
| Publisher  | Wiley |

## Images

![The Advanced Professional Pastry Chef - Image 1](https://m.media-amazon.com/images/I/31nLduG3zTL.jpg)
![The Advanced Professional Pastry Chef - Image 2](https://m.media-amazon.com/images/I/41LhPG7EhWL.jpg)
![The Advanced Professional Pastry Chef - Image 3](https://m.media-amazon.com/images/I/51CpF-Elx+L.jpg)
![The Advanced Professional Pastry Chef - Image 4](https://m.media-amazon.com/images/I/51Ij3thppeL.jpg)
![The Advanced Professional Pastry Chef - Image 5](https://m.media-amazon.com/images/I/61XW2ZGsJlL.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!

### ⭐⭐⭐⭐⭐ Standard for pastry chefs
*by J***K on September 8, 2016*

A standard for pastry chefs both in school and out. No room for your own recipes but has side room on the columns. He offers basic instruction at the beginning of the book to ensure that everyone understands what he's using, how to make basic things like syrups.

## 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 Romania*
*Store origin: RO*
*Last updated: 2026-02-01*