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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 Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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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: 22.6 x 6.1 x 28.2 cm
  • Shipping Weight: 2.6 Kg
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: #40,323 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From the Inside Flap

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

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

From the Back Cover

"There's something for everyone in this updated edition of BoFriberg'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 amateurbakers."
—Jacques Pépin, author, teacher, and host of his ownpublic television series

"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


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 1000 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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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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By A Customer on March 1 2002
Format: Hardcover
I am very impressed with this book and highly recommend it. The recipes are varied, from basic cookies to quick breads to impressive plated desserts. It is not for someone who wants to spend no more than 15 minutes, mix a few ingredients and get a dozen cookies (although some recipes are very quick and easy) , but it is perfect for me, an adventurous home baker who frequently needs to double or quadruple batches to obtain the quantities I need. Most recipes yield at least double the quantities of standard cookbooks, but there are frequently instructions on making smaller quantities or using alternate pan sizes. Do-ahead instructions are common, which is also a big plus to me.
There are several things explained, such as air-spraying chocolate, that I may never do, but was very interested in reading how they are done. Less "professional"options are often included, such as sifting cocoa rather than the air-spraying.
All in all, this is my new favorite cookbook, both for actual baking and for curling up and reading. It has given me lots of inspiration and I can hardly wait to get cooking!
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4 of 5 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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Format: Hardcover
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. Even for beginning bakers this book is easy to understand. I have used about 15 recipes from this book and I have about every other recipe marked to use one day.
If you are looking for a book for making some serious dessert then this is a great book. I highly recomend it! It also has information on most of the desserts which I really like. It has where they come from, tips to help you with the dessert, and tells you about each ingrediant that you use and how it works.
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Format: Hardcover
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 easy to understand. If you're serious about baking, this is a steal. You'll learn hundreds of facts about flour, baking, preparation along with a ton of cool recipes. They range from easy to bake up, to needing a lot of prep beforehand.
The book uses grams instead of cups/teaspoons, so you'll need to buy a scale as well if you're planning on diving fully into this great work of art.
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