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The Professional Pastry Chef: Fundamentals of Baking and Pastry Hardcover – Mar 5 2002
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From the Inside Flap
The Professional Pastry Chef
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 todays pastry kitchen.
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 Fribergs 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 Chefs Tips and sidebars that offer instant access to key material where and when its 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.
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
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Top Customer Reviews
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 [...]
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!
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.
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.
Most recent customer reviews
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