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The Advanced Professional Pastry Chef
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Books » Cooking, Food & Drink » Baking » Pastry

The Advanced Professional Pastry Chef http://www.fishpond.co.nz/Books/Advanced-Professional-Pastry-Chef-Bo-Friberg/9780471359265

By Bo Friberg

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Format:Hardback, 864 pages
Other Information: photographs
Published In: United States, 04 July 2003

In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. No longer just an afterthought, restaurants now boast separate dessert menus, with the pastry chef acknowledged by name. This volume, which expands Bo Friberg's "The Professional Pastry Chef", brings coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its sister volume on the basics (0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work and sugar and marzipan creations, is designed to meet the needs of the pastry kitchen. This reference work features clear explanations, step-by-step how-to photographs and recipes - all presented in a lively, reader-friendly style.

Table of Contents

Preface. Acknowledgments. Chapter 1. Decorated Cakes. Chapter 2. Wedding Cakes. Chapter 3. Individual Pastries. Chapter 4. Plated Desserts. Chapter 5. Frozen Desserts. Chapter 6. Light and Low-Calorie Desserts. Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Souffles. Chapter 8. Modernist Desserts. Chapter 9. Holiday Classics and Favorites. Chapter 10. Chocolate Artistry. Chapter 11. Sugarwork. Chapter 12. Marzipan Modeling. Chapter 13. Advanced Decorations. Chapter 14. Basic Recipes. Appendix: Weights, Measures, and Yields. Index.

About the Author

BO FRIBERG is a Certified Master Pastry Chef with over forty years of experience in the industry. He has received numerous awards and honors, including two gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast. Currently, he is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.

Publisher: John Wiley & Sons Inc
ISBN:0471359262
EAN:9780471359265
Dimensions: 28.0 x 22.0 x 4.0 centimeters (2.36 kg)
Age Range: 15+ years
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Reviews

1.0 out of 5 based on 3 reviews. 1 of 5 Stars! – Customer review on 27/06/2011

I'm sure this must be a marvelous book - if only it would arrive. Have been told that Australia Post had a hiccup and would arrive by last Friday (24/6) but still no sign of it.

Margaret Neal

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5.0 out of 5 based on 3 reviews. 5 of 5 Stars! – Customer review on 06/10/2007

this book is for the advanced bakers out there if you are just beginning i recommond to start with his first pastry chef. this book is a great resource to any students in the bakng industry even to the more advanced bakers. As a bakers apprentice i hav found this book very helpful and interesting i will be able to refer it through out my years as a baker. i recommond it to all you advanced bakers and home cooks.

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4.0 out of 5 based on 3 reviews. 4 of 5 Stars! – Customer review on 24/04/2007

ths title does not lie. this really is for the more advanced chefs. you'll need special pastry equipment and plenty of patience, and let us not forget the practice, practice, practice that we should have had with the basics first! not something everyone will understand as it is quite complicated for for the true aficionados i wish you good luck!

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