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The Professional Pastry Chef


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Table of Contents

1. Mise en Place. 2. Basic Doughs. 3. Yeast Breads. 4. Flatbreads, Crackers and Rolls. 5. Breakfast Breads and Pastries. 6. Cookies. 7. Tarts, Pies, Cobblers and Crisps. 8. Tea Cakes, Pound Cakes, Muffins and Other Quick Breads. 9. Sponge Cakes and Cake Bases. 10. Basic Chocolate Work and Decorating Techniques. 11. Decorated Cakes. 12. Individual Pastries. 13. Plated Desserts. 14. Ice Cream and Sorbets. 15. Custards, Puddings, Mousses, Charlottes and Bavarois. 16. Sauces, Syrups, and Fillings. Appendix A: Ingredients. Appendix B: Equipment. Appendix C: Weights, Measures, and Yields. Index.

About the Author

BO FRIBERG, Certified Master Pastry Chef, has received numerous awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the art of pastry making on television shows, including the highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC's Today show.

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