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The Professional Pastry Chef (3rd Edition) Hardcover – December 21, 1995

ISBN-13: 978-0471285762 ISBN-10: 0471285765 Edition: 3rd

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Hardcover, December 21, 1995
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The Advanced Professional Pastry Chef
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Product Details

  • Hardcover: 1184 pages
  • Publisher: Wiley; 3 edition (December 21, 1995)
  • Language: English
  • ISBN-10: 0471285765
  • ISBN-13: 978-0471285762
  • Product Dimensions: 11 x 8.6 x 1.6 inches
  • Shipping Weight: 5.9 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #1,180,475 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

The Professional Pastry Chef Third Edition Bo Friberg The Culinary Institute of America at Greystone A longtime favorite of pastry lovers and serious chefs worldwide, this comprehensive specialty cookbook has grown to nearly 1,200 pages and is presented in a larger, simplified format that is much easier to use. The third edition of The Professional Pastry Chef offers over one thousand tempting recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and elegant presentation of an abundance of pastries and desserts including breads, cakes, cookies, tarts, petits fours, croissant and Danish, mousses, souffl?s, ice creams, sorbets, and candies. Instructions for every recipe have been revised and rewritten to make them as comprehensible and easy to follow as possible, and all feature both U.S. and metric measures for each ingredient. The third edition of The Professional Pastry Chef has added up-to-the-minute coverage of technical advances in pastry making. You'll find techniques that employ such tools as silicone baking mats, stencils, silkscreens, and acetate or polyurethane strips, enabling you to make high-tech, nouvelle creations. The Light Desserts chapter now offers twice as many selections that will please your palate, your heart, and your waistline, plus, a new chapter on American and European Country Desserts has been added in response to the rebirth of these classics across the nation. Each recipe-thoroughly tested by the author and thousands of his students-has been refined to perfection and is virtually foolproof. In new recipe introductions, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, ingredient substitutions, and professional techniques to produce professional results. The origin and history of the classics are also revealed. New photographs are a feast for the eyes as well as the imagination. More than 150 color photographs and 450 step-by-step illustrations help you build confidence as you master each technique. And with the aid of life-size templates that can be copied directly from the book, you can create tulip shells, chocolate and fondant ornaments, dessert cases, cast sugar showpieces, and chocolate or marzipan decorations. In addition to the complete assembly of recipes, the book contains professional guidance, instruction, and information on:
* Pastry ingredients and equipment, including quality determination, usage, storage, and origin
* Plate presentations utilizing sprayed and piped chocolate, sauce painting, stencils, and caramelized sugar ornaments
* Conversion tables, equivalency tables, and high altitude baking adjustments
* Nutritional analysis of the recipes in the Light Desserts chapter
Far more than just a compendium of specialty recipes, The Professional Pastry Chef, Third Edition, is a comprehensive reference on all aspects of the art of baking and pastry. It is no surprise that this definitive work has become an essential, all-in-one sourcebook for professional pastry chefs, apprentices, students, and pastry enthusiasts everywhere. From San Francisco Sourdough Loaves to Caramel Boxes with Caramel-Macadamia Nut Mousse, you'll turn out perfect results every time under the guidance of Master Pastry Chef Bo Friberg.

About the Author

About the Author Bo Friberg is a Certified Master Pastry Chef with over 40 years of professional experience in the industry. In 1995, Chef Friberg was selected as a member of the opening team at The Culinary Institute of America at Greystone, where he is currently an instructor. Chef Friberg graduated from the Confectionery Association School of Sweden and holds a degree as a Master Confectioner. He has worked in both small shops and large retail and wholesale operations in the United States and Europe, and was pastry chef for Swedish American Lines Cruise Ships. In addition, he has demonstrated the art of pastry making on three television shows including the highly acclaimed public television series Cooking Secrets of The CIA, Cooking at the Academy, and NBC's Today Show, and he has spent 17 years teaching all levels of students at the California Culinary Academy where he was again part of the school's opening faculty team. Chef Friberg has received awards and honors for his work in Europe and in the United States. He has received gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast.

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Customer Reviews

4.7 out of 5 stars
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It has very easy to follow instructions and all the information you need.
Adriana Alvarez
And for those just starting out or are interested in being a pastry chef this is a must have book!
chefc@hotmail.com
There are lots of cool pictures that are collected in a few glossy pages throughout the book.
Cheryl Johnson

Most Helpful Customer Reviews

42 of 42 people found the following review helpful By Eric J. Wu on April 8, 2000
Format: Hardcover
Covers basic Doughs (bread, cake, pastry) Breakfast stuff, cookies, tarts cakes, individual cakes (including charlottes), custard soufflee and mousse, ice Cream, decorating with chcolate and sugar, and others. About 1150 pages.
This is an awesome book. It costs twice as much as any other book, but it's worth it. This book gives you the hows,whys, and principles of everything which is nice. For example it has a chart showing how creme caramel, creme brule, pastry cream, sabayon, pots de creme are all just modified creme anglais. However it does assume that you know a little bit, so for a first book "the cake bible" "the pie/pastry bible" or "baking with julia" might be more suitable. You know that all of the recipes are tested. There are a few things to look out for however. The first is that you will have to scale down all of the recipes - they are written for bulk. The second is that the photos and recipes aren't put together or indexed well - you have to hunt for the recipe for a particular photo. But all in all, a terrific book, definitely worth the price.
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16 of 16 people found the following review helpful By Melanie on July 9, 2001
Format: Hardcover
I'm not a pastry chef but still have a love of intricate baking. I really enjoyed Mr. Friberg's explanatory paragraphs prior to each recipe...he has a wonderful sense of humour and is very articulate. I agree the book is geared toward the professional pastry chef (of course, look at the book's title!) but the average baker can make some of the beautiful presentations in the book because of the author's detailed explanations and directions. Intricate chapters on doughs, bread/roll baking, cookies, tarts, LOTS of cakes, pastries, etc. as well as how to present the finished products. Some of the work such as with pulled and blown sugar should be attempted only with instruction and proper equipment because of the hot sugar involved...but let's face it...nothing in the book is rocket science and is "do-able" with lots of practice. Classes would be a plus...such as in the sugar work. Beautiful pictures and an entertaining, as well as highly instructional, book. Mr. Friberg comes across as quite friendly and willing to teach/share his wonderful recipes and methods. A far cry from some of the condescending books I have read from this field. This is not the "Cake Mix Doctor" so be prepared to spend time (and money) on the recipes but it is highly worth it in terms of quality and enjoyment.
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16 of 16 people found the following review helpful By A Customer on November 4, 1999
Format: Hardcover
I use this book as a reference tool in my baking. I think people giving it a poor review did not note the title...Professional Pastry Chef. It is not geared towards the home cook as the title states and I for one am pleased to see a pastry book geared towards professionals. There are all too many cook books from great pastry chefs geared towards the home cook. We need more professional oriented books. Thank you!
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13 of 13 people found the following review helpful By Wendy-Benicia Cake Company on June 30, 2000
Format: Hardcover
Now, I must tell you that this book is well worth every penny. It is so huge and heavy, every bit of it is complete and full of interesting recipes to exciting and irresistable creations. This is another book I spend lots of time with. Even if I dont have to use it I still enjoy looking through it. There are over one thousand incredible recipes in this book. Bo Friberg is an exceptional Pastry Chef. He shares his techniques and you can even make up your own as well. If you are a serious Pastry Chef and you dont have this book....then get it. It is worth it and you will be so happy you did. Everyone who bakes should have this book. Recipes range from simple breads to cakes, cookies, mousses, ice creams, sorbets, candies...the list goes on. You will just have to see when you get it. Another thing I like about this book is that it teaches you how to make things such as Mascarpone cheese and Ricotta cheese. I could go on forever. Buy it. Use it. Love it.
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15 of 16 people found the following review helpful By A Customer on September 29, 1998
Format: Hardcover
I purchased this book a couple of years ago and have used it for baking everything from dog biscuits and breads to sponge cakes and pastry cream. Although I am only an avid amateur, I find the recipes easy to follow and easy to convert for use in the home kitchen. The Author has included equivalency tables in the back of the book (ingredients are listed by weight rather than volume measures).
I have given away many of my other pastry and desert books since purchasing this book since everything that I could possible dream of is covered in this book
I would strongly recommend this to anyone who enjoys baking and aspires to create something outside the ordinary, regardless of skill level.
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13 of 15 people found the following review helpful By A Customer on August 8, 1999
Format: Hardcover
THIS BOOK RECIEVED HIGH VERBAL AND WRITTEN PRAISE. AUTHOR, BO FRIBERG, USES RECIPES THAT CATER TO MANY APPETITES. HOWEVER, HIS INSTRUCTIONS AND DIRECTIONS ON HOW TO EXECUTE RECIPES ARE IN THE TERMINOLOGY OF GREAT BAKERS, PASTRY COOKS, AND CHEFS. THE TOPICS COVERED INCLUDE; BREADS AND ROLLS, COOKIES, CAKES AND PIES, TO MORE INTRICATE BAKED GOODS SUCH AS DESSERTS FOR PLATED PRESENTATION, SUGAR WORK, AND MARZIPAN. I HIGHLY RECOMMEND, BUT EXERCISE SOME CAUTION BEFORE EXECUTING SOME OF THE RECIPES.
THIS BOOK IS EXCELLENT FOR THE CULINARY ARTS STUDENT.
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7 of 7 people found the following review helpful By Adriana Alvarez on March 15, 2001
Format: Hardcover
This is the best book I have ever found. Whatever I need to bake I know I'll find the recipe in here, and best of all I know that it will work. As if these were not enough the presentations look great. If you love self teaching this is the book for you. I feel I have learned more from this book that at culinary school. I wish I could meet Mr. Frieberg, he is the best teacher I have ever had. It has very easy to follow instructions and all the information you need. Thank you very much for sharing your knowledge with us.
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