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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
This is a great recipe book for those who have some experience baking at home or work situation for some length of time. Read morePublished 19 days ago by Alessa Arman
As a professional cuisine (as opposed to baking and pastry) chef retired from the line but now teaching culinary school, I know what I know and I know how much I don't know. Read morePublished 2 months ago by By CJs Pirate
Very good book. I have used this in the restaurant I work for a few years now and get great ideas. From fantastic pastries to elaborate garnishes. Its just what I wanted. Read morePublished 3 months ago by Joe Sutton
a good technique book for those who are starting out to become a pastry chef or just love to love and learnPublished 3 months ago by NILDA APONTE
Amazing book. Has every recipe you would ever want and more. Very detailed instructionsPublished 3 months ago by Cory Barnett