Light wear to book as shown. Ex library. May have some minimal highlighting or marking of 10-15 percent. See photos.

This impressive textbook, titled "The Professional Pastry Chef: Fundamentals of Baking and Pastry" by Bo Friberg, is an essential addition to any aspiring pastry chef's library. With over 1000 pages of detailed instructions and recipes, this hardcover publication from Wiley & Sons, Incorporated, John is a must-have for anyone looking to perfect their pastry skills.

The features of this revised edition, including its 2002 publication year, English language, and dimensions of 11.2 inches in length, 8.6 inches in width, and 2.2 inches in height, make it an invaluable resource for anyone interested in the art and science of pastry. This textbook contains everything from basic techniques to advanced methods, making it an excellent choice for both beginners and experienced chefs.