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The Professional Pastry Chef: Fundamentals of Baking and Pastry Hardcover – Mar 5 2002


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The Professional Pastry Chef: Fundamentals of Baking and Pastry + The Advanced Professional Pastry Chef + The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
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Product Details

  • Hardcover: 1040 pages
  • Publisher: Wiley; 4 edition (March 5 2002)
  • Language: English
  • ISBN-10: 0471359254
  • ISBN-13: 978-0471359258
  • Product Dimensions: 28.2 x 22.4 x 5.3 cm
  • Shipping Weight: 2.6 Kg
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: #22,813 in Books (See Top 100 in Books)
  • See Complete Table of Contents


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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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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6 of 6 people found the following review helpful By Rocky Mountain Entrepreneur TOP 500 REVIEWER on Jan. 4 2008
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 By A Customer on March 20 2002
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 By "flossy316" on 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 By Elliot Essman on 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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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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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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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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