The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and dessertsincluding breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, soufflés, ice creams, sorbets, and sauces, syrups, and fillingsplus a completely new chapter covering flatbreads, crackers, and rolls.
Moving effortlessly between the most basic puff pastry and such subtly contemporary creations as Mascarpone Cheesecake with Cassis Panna Cotta Topping and Meyer Lemon Tarts with Lemon-Verbena Whipped Cream, The Professional Pastry Chef puts a world of edible delights within reach. The Fourth Edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home.
Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures but also the principles behind them, helping to build a firm foundation based on understanding rather than memorized formulas. His clear explanations provide an easy-to-follow guide through ingredients and mise en place preparation as well as pastry equipment, techniques, and plated presentation. Chef Friberg's step-by-step instructions are generously supplemented with illustrations that demystify even the most complex procedures, while ready-to-use templates are included to help save time and effort in the kitchen.
Finished dishes are brought to life with almost 100 vivid color photographs that add a sublime touch of visual inspiration, along with new Chef's Tips and sidebars that offer instant access to key material where and when it's needed.
Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing dessertstoday and for years to come.
"I often turn to my battered, well-used copy of Friberg's classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I'm grateful for this updated edition with its easy-to-find information and spectacular new photos."
Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
"Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century."
Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco
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"