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    The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hardback) By (author) Bo Friberg

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    DescriptionThis is 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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  • Full bibliographic data for The Professional Pastry Chef

    Title
    The Professional Pastry Chef
    Subtitle
    Fundamentals of Baking and Pastry
    Authors and contributors
    By (author) Bo Friberg
    Physical properties
    Format: Hardback
    Number of pages: 1040
    Width: 216 mm
    Height: 284 mm
    Thickness: 61 mm
    Weight: 2,631 g
    Language
    English
    ISBN
    ISBN 13: 9780471359258
    ISBN 10: 0471359254
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14500
    BIC subject category V2: WBVS
    LC subject heading:
    DC21: 641.865
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB004000
    B&T Approval Code: A97405000
    LC subject heading:
    DC22: 641.8/65, 641.865
    BISAC V2.8: CKB068000, CKB062000
    B&T Approval Code: A97406046
    LC classification: TX773.F75, TX773 .F75 2002
    Thema V1.0: WBVS, WBA
    Edition
    4, Revised
    Edition statement
    4th Revised edition
    Illustrations note
    colour and b&w illustrations
    Publisher
    John Wiley & Sons Inc
    Imprint name
    Hungry Minds Inc,U.S.
    Publication date
    12 November 2002
    Publication City/Country
    Foster City
    Author Information
    BO FRIBERG, Certified Master Pastry Chef, is Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. With more than forty years of experience in the industry, he 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.
    Back cover copy
    "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 Pepin, 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 Cafes 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
    Flap copy
    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 today's pastry kitchen.The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts--including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, souffles, ice creams, sorbets, and sauces, syrups, and fillings--plus 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 Friberg's 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 Chef's Tips and sidebars that offer instant access to key material where and when it's 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 desserts--today and for years to come.
    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.