The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition [Hardcover]

Bo Friberg (Author)

Book Description

Publication Date: March 5, 2002

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.

Editorial Reviews

From the Inside Flap

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, soufflés, 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.

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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Product Details

• Hardcover: 1040 pages
• Publisher: Wiley; 4 edition (March 5, 2002)
• Language: English
• ISBN-10: 0471359254
• ISBN-13: 978-0471359258
• Product Dimensions: 11.1 x 8.8 x 2.1 inches
• Shipping Weight: 6.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (59 customer reviews)
• Amazon Best Sellers Rank: #10,932 in Books (See Top 100 in Books)
  • #8 in Books > Cookbooks, Food & Wine > Baking > Pastry
  • #12 in Books > Cookbooks, Food & Wine > Professional Cooking > Professional

Customer Reviews

Most Helpful Customer Reviews

86 of 87 people found the following review helpful:

5.0 out of 5 stars Wow! What a great book!, March 1, 2002

By A Customer

Amazon Verified Purchase

This review is from: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (Hardcover)

I am very impressed with this book and highly recommend it. The recipes are varied, from basic cookies to quick breads to impressive plated desserts. It is not for someone who wants to spend no more than 15 minutes, mix a few ingredients and get a dozen cookies (although some recipes are very quick and easy) , but it is perfect for me, an adventurous home baker who frequently needs to double or quadruple batches to obtain the quantities I need. Most recipes yield at least double the quantities of standard cookbooks, but there are frequently instructions on making smaller quantities or using alternate pan sizes. Do-ahead instructions are common, which is also a big plus to me.

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!

46 of 46 people found the following review helpful:

5.0 out of 5 stars My new pastry bible!, March 20, 2002

By A Customer

This review is from: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (Hardcover)

Chef Bo Friberg really out did himself with this latest edition, I highly recommend it. This new book is the updated version of a one-stop shop approach to baking and pastry. As a non-professional "home" cook, I really appreciate his step by step instruction. He caters to more than just professionals in his writing style and instructional approach. I found that with each recipe there was useful discussion, history and composition, and a good outline on how to begin each culinary project. It is VERY well written and fun to read, and loaded with good hints on baking in general not just specific to pastries. I have not yet found a recipe that I am disappointed with. The photographs are great and inspire me to recreate some pretty terrific and beautiful culinary feats. Of all the cookbooks I own this is by far the most tastefully and artistically done--and my new favorite!

70 of 74 people found the following review helpful:

5.0 out of 5 stars Buy a baking scale, too!, August 27, 2002

By 

Fred Jones "theotherwhitemeat" (Mansfield, TX USA) - See all my reviews

Amazon Verified Purchase

This review is from: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (Hardcover)

I'm very impressed so far with this book. The author knows his stuff, relays the information in an interesting and informative manner, along with making some difficult recipes easy to understand. If you're serious about baking, this is a steal. You'll learn hundreds of facts about flour, baking, preparation along with a ton of cool recipes. They range from easy to bake up, to needing a lot of prep beforehand.

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.