The Professional Pastry Chef (3rd Edition) (Hardcover)

by Bo Friberg (Author)

Editorial Reviews

Product Description
Long considered the pastry chef's bib le, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen. Bo Friberg, a Certified Master Pastry Chef and Instructor at The California Culinary Academy, has written a book that continues his tradition of excellence and commitment to the industry.|Chef Friberg shares his recipes for such delicious desserts as Apple Tart Parisienne, Wild Strawberries Romanoff in Caramel Boxes, and Mocha Meringues. Not only has he devoted whole chapters to sugar work, decorations, sauces and fillings, but he has also included extensive information on mise en place and basic doughs. By simplifying the instructions for his complex recipes, he has made them easier than ever for the professional to execute.

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, soufflés, 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.

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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: 11.4 x 8.9 x 2 inches
• Shipping Weight: 6.2 pounds
• Average Customer Review: 4.8 out of 5 stars See all reviews (24 customer reviews)
• Amazon.com Sales Rank: #682,485 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

39 of 39 people found the following review helpful:

5.0 out of 5 stars Comprehensive!, April 8, 2000

By	Eric J. Wu (cambridge, ma USA) - See all my reviews (REAL NAME)

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.

14 of 14 people found the following review helpful:

5.0 out of 5 stars Great, Informative reference tool, November 5, 1999

By A Customer

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!

13 of 13 people found the following review helpful:

5.0 out of 5 stars Excellent instruction plus a fun read:-), July 9, 2001

By	Melanie (AL USA) - See all my reviews

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.