The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and dessertsincluding breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, soufflés, ice creams, sorbets, and sauces, syrups, and fillingsplus 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 dessertstoday and for years to come.
"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
I use this book for my baking class at ARC . Thank you for the price 😉Published 22 days ago by Maria
This is an excellent book for serious amateurs. You have to be willing to put in the time and work, but it is well worth it. Fantastic results from all the recipes I have tried.Published 1 month ago by emily, michigan cook
Unfortunately, book is adapted to americans. Units, ingredients and sweetness of foods are not meet with european standards and habits.Published 1 month ago by Petr
This is the definitive bible, smart precise and usable. I love the that the science is explained I have not had one fail on a recipe from the book. Highly recommended.Published 2 months ago by chefandm32
For what it is, it is a great book. When I bought it, I was looking for a book that was more into instructing you in the basic know how, rather than a bunch of resipes. Read morePublished 2 months ago by Mario A.
Great detailed text! Something I can use for years! I recommend this to any aspiring young culinarian like myself. Great book!Published 3 months ago by OneLuv Hull
This is one VERY complete pastry book. Bo Fribery teaches pastry baking. This is not the complicated and obtuse pastry book. Read morePublished 5 months ago by Lady of the Foothills
A great book and have loved every recipe. This is a wonderful book and was glad it was part of my education!!! This book will remain in my library forever.Published 6 months ago by Culinary Student
We have used this book several times in class, and each time Bo has failed to impress us. The creme caramel was a disaster, and his bread pudding is really weird. Read morePublished 8 months ago by blairjl2011