by Bo Friberg
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| List Price: | $70.00 |
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Product Description
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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Average Customer Review:
0 of 0 people found the following review helpful:
 Bible on baking, 2008-09-30
The Professional Pastry Chef is a complete bible on baking and using this book step by step as mentioned, one cannot go wrong on the product outcome.Its an excellent work by Bo Friberg
1 of 1 people found the following review helpful:
Make fine European Pastries, 2008-08-20
I discovered this book while training with Carol Jordan. This was the only cook book (other than my own notebook) I kept on property when I was the Pastry Chef at the Grand Hotel. A tip I took from Carol I encourage is mark the turnkey recipes in the book with tabs for easy reference. It is light on information on Artesian Breads, but if you are looking for a bread only book or just a cake book, this is not it. While breads and cakes are covered, this book covers fundamentals and covers every aspect of a true patisserie. This book can make fine European pastries accessible for novices, and it still has pastry masterpieces like a Gateau St. Honore.
0 of 0 people found the following review helpful:
 The Professional Pastry Chef: Fundamentals of baking and pastry, 4th Edition, 2007-11-03
A 'must have' for budding pastry chef's. Friberg is THE 'guru' of pastry. This volume is also great reference for anyone working in pastry, the pictures alone are inspirational as are all volumes published by this author.
0 of 0 people found the following review helpful:
a must-have, 2007-10-20
I like this book. For the way it's written, for the way it teaches the fundamentals of pastry, for the recipes. I think that everyone who wants to become a professional pastry chef has to buy this bible.
0 of 0 people found the following review helpful:
Good Resource for Baking, 2007-10-01
This book is a requirement for my pastry class at the American River College in Sacramento, CA.
The instructions and recipes are easy to follow. The book has great diagrams for different techniques.
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