The Professional Pastry Chef contains encyclopedic guidance onthe preparation and presentation of an abundant array of pastriesand dessertsincluding breads, cakes, cookies, tarts,petits fours, croissants, Danish pastries, mousses,soufflés, ice creams, sorbets, and sauces, syrups, andfillingsplus a completely new chapter coveringflatbreads, crackers, and rolls.
Moving effortlessly between the most basic puff pastry and suchsubtly contemporary creations as Mascarpone Cheesecake with CassisPanna Cotta Topping and Meyer Lemon Tarts with Lemon-VerbenaWhipped Cream, The Professional Pastry Chef puts a world of edibledelights within reach. The Fourth Edition contains more than 650recipes, which offer a new emphasis on American applications ofEuropean techniques with yields suitable for restaurant service orfor entertaining at home.
Throughout, award-winning Executive Pastry Chef Bo Fribergexplains not only how to perform procedures but also the principlesbehind them, helping to build a firm foundation based onunderstanding rather than memorized formulas. His clearexplanations provide an easy-to-follow guide through ingredientsand mise en place preparation as well as pastry equipment,techniques, and plated presentation. Chef Friberg's step-by-stepinstructions are generously supplemented with illustrations thatdemystify even the most complex procedures, while ready-to-usetemplates are included to help save time and effort in thekitchen.
Finished dishes are brought to life with almost 100 vivid colorphotographs that add a sublime touch of visual inspiration, alongwith new Chef's Tips and sidebars that offer instant access to keymaterial where and when it's needed.
Whether used to develop skills or refine techniques, to gain orsimply broaden a repertoire, The Professional Pastry Chef is filledwith information and ideas for creating mouthwatering baked goodsand tantalizing dessertstoday and for years tocome.
"I often turn to my battered, well-used copy of Friberg'sclassic for inspiration and education. Seasoned professional bakersand passionate amateurs alike will find his precise instructions tobe infallible for success. I'm grateful for this updated editionwith its easy-to-find information and spectacular newphotos."
Rick Rodgers, author of Kaffeehaus: Exquisite Desserts fromthe Classic Cafés of Vienna, Budapest, and Prague
"Bo Friberg is a rare innovator, a pioneer in his field, and aninspiration for a whole generation of pastry chefs. He has puttogether a collection of recipes that express an intimateconnection among flavors, presentation, technique, and creativity.The Professional Pastry Chef is a guide that will be a classic forthe 21st century."
Hubert Keller, chef/owner of Fleur de Lys restaurant, SanFrancisco
I bought the book as a gift for my grandson who is entering the culinary programme at George Brown College and aspires to be a reknown pastry chef. Read morePublished on Aug. 10 2009 by Ernest J. Nemeth
Excellent item. Well arranged, clear instructions. It is designed for the working professional, yet is easily adapted to the home baker. Read morePublished on May 23 2004 by Kasper Gutman
This book is the end all of pastry work and baking for almost any project a person wishes to edure. The book has been written in layman's terms so you can start at the very most... Read morePublished on Dec 31 2003 by John R Esberg
quite a complete book for the beginner and the professional as well. the author knows his baking and imparts personal knowledge and experiences but this books still lacks the... Read morePublished on Oct. 25 2003 by eugene
I am a culinary student studying at the Art Institute in Los Angeles. This book I find a little difficult to follow, but very good and quite heavy to carry around. Read morePublished on July 15 2003
Everything you ever need to know about baking is in this book. The pictures are very detailed and it shows many variations on several of the popular desserts. Read morePublished on June 9 2003
One of the most complete books on baking and pastry that I have read. Each recipe and technique is detailed to help even the most amateur. Read morePublished on Feb. 13 2003 by "flossy316"