Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book. Good condition. The unclipped dust jacket shows signs of shelf wear including creasing along the upper edge, a small tear (0.5cm) at the bottom of one of the folds, fading to the spine and some minor marks and smudges. The laminated hardback cover has some creasing to the top of the spine as well as some smudges to the spine. There are a number of marks to the text block edges and significant fox