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The Professional Pastry Chef: Fundamentals of Baking and Pastry [Hardcover]

Bo Friberg
4.9 out of 5 stars  See all reviews (14 customer reviews)
List Price: CDN$ 89.95
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Book Description

March 5 2002
The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new 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. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. 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 desserts-today and for years to come.

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Product Description

From the Inside Flap

A favorite of serious chefs and passionate home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all presented in a fresh and approachable way. Now skillfully revised to address the latest developments in pastry making, this classic resource is truly the reference of choice for anyone looking to achieve true artistry in today's pastry kitchen.

The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts––including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, soufflés, ice creams, sorbets, and sauces, syrups, and fillings––plus 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 desserts––today and for years to come.

From the Back Cover

"There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers."
—Jacques Pépin, author, teacher, and host of his own public television series

"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


Inside This Book (Learn More)
First Sentence
The literal translation of mise en place is "to put in place." Read the first page
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Concordance
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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4.9 out of 5 stars
4.9 out of 5 stars
Most helpful customer reviews
6 of 6 people found the following review helpful
By Rocky Mountain Entrepreneur TOP 500 REVIEWER
Format:Hardcover|Verified Purchase
This book is the same used by our professional cooking students at a local college and my staff (we serve up to several thousand meals a day) so I bought a copy for myself, as I am not a baker by trade. I found it very enlightening and filled in many of the gaps that I lack in the baking field. Since I normally work in cups and spoons, using the weights was different for me (buy a scale if you plan to use this book). I would have liked to see a little more info on blown and manipulated sugar (but then I suppose that is what the next book is for) and a few more recipes for phyllo pastry usage, pies, and petit fours. The author is clearly a high level professional and his instructions are clear. He explains much of the science behind the way the food is produced, which aids greatly in production. I don't recommend this book for the casual home baker as many of the quantities are huge and have to be paired down as well as some recipes talk about using equipment that you would find in a commercial kitchen (i.e. steam injectors for ovens when cooking bagettes). However, having prepared several recipes from this book I am very satisfied.
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4 of 4 people found the following review helpful
5.0 out of 5 stars My new pastry bible! March 20 2002
By A Customer
Format:Hardcover
Chef Bo Friberg really out did himself with this latest edition, I highly recommend it. This new book is the updated version of a one-stop shop approach to baking and pastry. As a non-professional "home" cook, I really appreciate his step by step instruction. He caters to more than just professionals in his writing style and instructional approach. I found that with each recipe there was useful discussion, history and composition, and a good outline on how to begin each culinary project. It is VERY well written and fun to read, and loaded with good hints on baking in general not just specific to pastries. I have not yet found a recipe that I am disappointed with. The photographs are great and inspire me to recreate some pretty terrific and beautiful culinary feats. Of all the cookbooks I own this is by far the most tastefully and artistically done--and my new favorite!
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2 of 2 people found the following review helpful
5.0 out of 5 stars Wicked book Feb. 13 2003
Format:Hardcover
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. I found alot of unanswered questions on various techniques. From breads through mise en place. A must have for any one in the pastry field. I am eagerly awaiting the next edition of advanced techniques.
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1 of 1 people found the following review helpful
5.0 out of 5 stars My Continuing Reference in the Kitchen Feb. 2 2004
Format:Hardcover
If you're looking for clarity and completeness, you've found your book. I've always felt that a "professional" approach can only help to raise our standards even if we don't make a living in the kitchen. Friberg delivers. The book is very well written, the recipes and technique advice well organized and conceived.
Despite the title, most of the 650 recipes Friberg uses to illustrate his technique sections are of household, rather than industrial, proportions. You dog lovers will appreciate the "Special Reward Dog Biscuit" recipe with which Friberg begins the book as a tribute to his Akitas, who will not touch the store bought variety. Friberg's recipe for Sachertorte, among dozens of other delectables, has long resided in my culinary kennel. You'll find all the basics, of course, but if you want to go further, you won't need another book.
Food writer Elliot Essman's other reviews and food articles are available at [...]
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5.0 out of 5 stars All you could want to know, and understand too! May 23 2004
Format:Hardcover
Excellent item. Well arranged, clear instructions. It is designed for the working professional, yet is easily adapted to the home baker. There is a heavy European accent, yet it is not just French or Austrian but includes all that one should know.
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5.0 out of 5 stars No other book is needed! Dec 31 2003
Format:Hardcover
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 simple level on a very difficult dish and accomplish it the first time you make it. I have never seen any culinary book put the instructions together with such precision for both the advanced and beginner alike.
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5.0 out of 5 stars Fantastic advance baking book for professionals July 16 2003
By A Customer
Format:Hardcover
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. The Study Guide for Baking: Key Review Questions and Answers with Explanations is an excellent guide that helped me get through these baking courses. I am not a quick learner and not the best at baking. The Study Guide for Advance Baking was also a great help. These books guide you through the basics and explains it very well. I got an A in baking.
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Most recent customer reviews
4.0 out of 5 stars The Professional Pastry Chef-Fundamentals of Baking and Pastry
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 more
Published on Aug. 10 2009 by Ernest J. Nemeth
4.0 out of 5 stars only needs a little formatting
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 more
Published on Oct. 25 2003 by eugene
5.0 out of 5 stars A fantastic baking book
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 more
Published on June 9 2003
5.0 out of 5 stars My Favorite Cook Book
What a great book! I am a pastry chef and I use this book daily! I have found so many great ideas and learned so much from this book. Read more
Published on April 9 2003 by Emily G. Lamar
5.0 out of 5 stars Fantastic!
I am really really love this book. This book is the best bible for the baking lover. The instruction very thoroughly details, very informative for beginner baker and I can not... Read more
Published on Jan. 17 2003
5.0 out of 5 stars Buy a baking scale, too!
I'm very impressed so far with this book. The author knows his stuff, relays the information in an interesting and informative manner, along with making some difficult recipes... Read more
Published on Aug. 27 2002 by Fred Jones
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