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The Advanced Professional Pastry Chef (Hardcover)

~ (Author) "By definition, a cake is a sweet baked good usually containing flour, sugar, liquid, and fat..." (more)
Key Phrases: tuile paste, dark coating chocolate, tuile decorating paste, The Advanced Professional Pastry Chef, United States, Plain Cake Syrup (more...)

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Editorial Reviews

Product Description

Up-to-date, advanced techniques for the professional pastry chef and serious home baker
The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.

From the Inside Flap

Desserts are at once the ultimate indulgence of the fine diner and the ultimate test of a pastry chef’s culinary skill. An elegant dessert not only provides perfect closure to a memorable meal, but also showcases a chef’s unique powers of preparation, execution, and presentation. Culinary students and serious home bakers alike require an authoritative guide to the increasingly sophisticated pastries that are served in the world’s best restaurants. The Advanced Professional Pastry Chef offers nearly 650 such recipes, revealing new and favorite techniques to today’s generation of pastry professionals.

A companion to Master Chef Bo Friberg’s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, this comprehensive collection is ideal for second-year courses in baking programs at culinary schools, as well as for accomplished chefs in personal or professional kitchens who want to keep abreast of contemporary trends.

Chef Bo begins with elegant decorated cakes, describing the myriad complications and variations, then moves on to creating individual pastries and plated, frozen, and low-calorie desserts. He presents a special chapter on wedding cakes, which includes valuable information on the corollary business aspects, such as calculating size and determining cost. Other chapters address the rich world of charlottes, custards, Bavarian creams, mousses, soufflés, modernist desserts, and holiday favorites. Most importantly, in this advanced volume, Chef Bo offers clear, concise instructions, reinforced with line drawings and step-by-step photographs, of advanced decorating techniques, sugarwork, and chocolate artistry, as well as marzipan figures. Recipes include:

Opera Cake
Petite Chocolate and Brandied Cherry Pastries
Milk Chocolate Marquise with Finger Banana Center and Red Currant Sauce
Cinnamon Semifreddo Venizio with Coffee Bean Crisps
Date-Stuffed Saffron-Poached Pears with Chardonnay Wine Sauce

... and many more. A special chapter on holiday desserts contains a host of traditional recipes, including Santa’s Gingerbread Chalet, Swedish Spice Bread (Vörtbröt), and Chestnut Rum Torte.

Illustrated step-by-step instructions demystify even the most complex techniques and preparations, ensuring the recipes remain eminently accessible throughout. With over 100 vivid color photographs that bring the delicacies remarkably to life, The Advanced Professional Pastry Chef provides expert instruction on the latest and greatest desserts for the serious baker.

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Product Details

Hardcover: 800 pages
Publisher: Wiley; 1 edition (February 21, 2003)
Language: English
ISBN-10: 0471359262
ISBN-13: 978-0471359265
Product Dimensions: 11 x 8.5 x 2.3 inches
Shipping Weight: 5.1 pounds (View shipping rates and policies)

Average Customer Review: 4.6 out of 5 stars See all reviews (19 customer reviews)

Amazon.com Sales Rank: #55,329 in Books (See Bestsellers in Books)

Popular in these categories: (What's this?)

#15 in	Books > Cooking, Food & Wine > Baking > Pastry
#52 in	Books > Science > Agricultural Sciences > Food Science
#67 in	Books > Professional & Technical > Professional Science > Agricultural Sciences > Food Sciences

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More About the Authors

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Bo Friberg

Amy Kemp Friberg

Inside This Book (learn more)

First Sentence:
By definition, a cake is a sweet baked good usually containing flour, sugar, liquid, and fat. Read the first page

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tuile paste, dark coating chocolate, tuile decorating paste, piping bottle, dough cake bottoms, stainless steel cake rings, piping chocolate, white coating chocolate, plain poaching syrup, ribbon sponge sheet, marzipan tool, sift powdered sugar lightly, melted coating chocolate, wear food handling gloves, sour cream mixture for piping, macaroon decorating paste, prepared dessert plate, tuile strips, frangipane sheet, many dessert plates, untinted marzipan, cookie butterflies, roll out the short dough, almond sponge batter, caramel spider

Key Phrases - Capitalized Phrases (CAPs): (learn more)
The Advanced Professional Pastry Chef, United States, Plain Cake Syrup, Valentine's Day, Advanced Decorations, Marco Polo, Strawberries Romanoff, Fortified Caramel Sauce, Opera Cake, Orange-Vanilla Decorating Syrup, Boiled Sugar Method, Charente Bavarois, Honey-Scented Pear Frozen Yogurt, Lemon Chiffon Cake, Magnolia Cookie Shells, Spiced Poaching Syrup, Chocolate Ganache Towers, Christmas Eve, Clear Caramel Sauce, Cookie Christmas Trees, Red Currant Sorbet, Saffron-Poached Pears, San Francisco, Blueberry Pirouettes, Caramel Nouvelle

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Citations (learn more)

This book cites 13 books:

Hansel and Gretel (Tiny Tales) by Jacob Grimm on page 489
Hansel And Gretel by Jacob Grimm on page 489
Dictionary of Classical and Modern Cookery by Richard Hering on page 204
The Roman Empire (Folens History) by Carole Brown on page 587
Hansel and Gretel by Jack Grimm on page 489

See all 13 books this book cites

Books on Related Topics (learn more)

The Professional Pastry Chef by Bo Friberg

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Professional Baking, Trade, 3rd Edition by Wayne Gisslen

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Festive Favorites by California Culinary Academy

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What Do Customers Ultimately Buy After Viewing This Item?

	56% buy the item featured on this page: The Advanced Professional Pastry Chef 4.6 out of 5 stars (19) $44.10
	21% buy The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition 4.7 out of 5 stars (45) $44.10
	13% buy Baking and Pastry: Mastering the Art and Craft 4.8 out of 5 stars (21) $44.10
	6% buy Professional Cake Decorating 4.3 out of 5 stars (21) $62.25

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Customer Reviews

19 Reviews

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4 star:		(1)
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4.6 out of 5 stars (19 customer reviews)

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Most Helpful Customer Reviews

49 of 49 people found the following review helpful:

5.0 out of 5 stars Spectacular! , February 25, 2005

By	D. Thomas (Wyoming) - See all my reviews (REAL NAME)

I'm going to start with one little criticism, and I only do it because I love this book: If you live in a small town like I do, many of the ingreedients in this book will be nigh-impossible to find. Things like goat's milk cheese or some specific varieties of fruits or seeds or specific types of chocolates simply aren't available where I live. So, if you're also from a small town that lacks specialty shops or whose stores lack variety, prepare to do a lot of inventive substitution.

That being said, the book provides crystal-clear, step-by-step directions that lead you to create some of the most beautiful, delicious desserts you can imagine. Plus, it doesn't skimp on the science either, and for people like me who like to know the "why" as well as the "how", you'll appreciate that.

The book is shockingly specific. First of all, all measurments are given in weight, which is much more accurate. Someone here once said that volume measurments exist to keep us stupid and professional bakers in business, and they're absolutely right. So invest in a good scale. Plus, the book gives great information about compensating for altitude, which is a huge deal where I live (nothing's ever easy in Wyoming). The written directions make even the most difficult procedure simple to follow along, and where things get even a little hazy, the author includes diagrams and photographs.

Every recipe in this book is a perfect illustration of the fine balance between art and science that fine cooking really is. Not for those without the attention span to spend an hour or two in the kitchen, but if you have a passion for pastries you cannot do without this book.

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41 of 47 people found the following review helpful:

3.0 out of 5 stars Wonderful reference...Unsatisfactory recipes, January 15, 2006

By	Renee Gleason (New York) - See all my reviews (REAL NAME)

I recently took a pastry class at a local college and this was the textbook we used. Be aware that this book is enormous, over 800 pages in fact, so it is no surprise that there is a wide range of topics discussed. The author tackles topics like how to work with sugar (from caramel to sugar art), chocolate techniques (tempering, working with modeling chocolate, chocolate as decoration, etc.), using other mediums like marzipan and pastillage, and also includes recipes ranging from plated desserts, modernist desserts, individual pastries to full blown wedding cakes. I couldn't possibly go into detail about everything covered in this book, or you would be up all night reading this review. That being said, here is where this book excels:
1)It is an excellent resource for professional bakers (and very avid home bakers) to expand their skills in advanced pastry techniques.
2)There are numerous templates throughout the book for the reader to use, eliminating the need to have to freehand their own designs. This is especially helpful for the reader who lacks those artistic skills.
3)Many of the topics covered are those that are usually limited to professional pastry kitchens and are very infrequently found in other pastry books. This book is a one-stop resource for many of the advanced techniques.
4)There are many helpful hints and historical references scattered throughout the book that prove to be very useful and welcome.

Now for the negatives:
1)This is not a book for the beginner (or maybe even intermediate) baker. This book is written with the idea in mind that the reader already has general baking knowledge (and in some cases, knowledge of more advanced techniques). Without that general knowledge, many of these techniques would be very difficult to understand and perform.
2)We made several dozen recipes in our pastry class, and I have to say that only one or two were worth repeating. The end result for most, though beautiful, were lacking in taste. There may be some factors contributed to that, like the quality of the ingredients for example or the fact that we were students and could have made a mistake here or there. But even taking that into consideration, most of the recipes are dismal failures in my opinion. I have several other baking references in my possession that I would go to before this one to find trusted and delicious recipes (i.e./Baking Illustrated, The Cake Bible etc). Frankly, I expect nothing short of culinary perfection from such an esteemed author like Bo Friberg.

To conclude, I can whole-heartedly recommend this book for someone who is in need of a comprehensive and detailed reference about advanced pastry techniques. To date, I have not seen anything as all-encompassing as this work. But do approach the recipes with caution. After several less than satisfactory results, I do not recommend making any leaps of faith with Bo's recipes.

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26 of 29 people found the following review helpful:

5.0 out of 5 stars When Regular Just Isn't Enough, July 18, 2005

By	Kevin Killian (San Francisco, CA United States) - See all my reviews (TOP 100 REVIEWER) (REAL NAME)

When regukar just isn't enough, you can haul down this huge ADVANCED PROFESSIONAL from your pastry bookshelf. After the hundreds of pages of Bo Friberg's regular PROFESSIONAL PASTRY CHEF, who would have thought there was anything more to say? But yet this book is just about the equivalent in poundage. Suffice it to say that most of the pastries in this book weigh less than the book itself. Maybe one or two of the wedding cakes Friberg describes will weight more.

If you want to know how to make a macaroon, French toast, or even salty pretzels, you can look them up in the first book. Plus, you can learn how to make them professionally, including tips they don't bother teaching the ordinary home cook. And also how to make in bulk and still maintain quality control. How often do you have to multiply everything in your head, from flour to salt, while trying to cook for a party, and still you know that it won't come out right because of the increased volume of the pastry? It happened to me just last Sunday, and all because I wasn't using either of Friberg's books.

This book goes into great detail into what Friberg calls "Modernist" desserts. It's a comical name for any student of Modernism, but you know what he means. Those fancy desserts with little poles of pastry ringing together an odd batch of components, and trying to make the dessert higher than it is wide. Remember the old days of the 1950s, when they showed French chefs in the movies or on TV shows, they were always trying to impress with Baked Alaska? Here there are some recipes that put that to shame.

Warning, it's a heavy book, and don't try to balance this up against a mixing bowl or your eggs could go skeetering right along the linoleum as happened to me three weeks ago.

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Most Recent Customer Reviews

1.0 out of 5 stars book
much money for this book, sorry is my opinion i don't care if your no review my opinion is personal,but, if your check my record i don't now how many book i buy to your something... Read more

Published 4 months ago by Reina Blanco

5.0 out of 5 stars Excellent book, everything in one place
This book deals with a very wide raneg of techniques, and has quite a few good recipes. Some of the recipes may be a bit of a problem when scaled down for home baking, but if you... Read more

Published 10 months ago by Alek0

5.0 out of 5 stars Chef Bo Friberg is the world's best pastry chef.
Don't know if he can top himself in his next book should there be another one.

Published on July 27, 2007 by Elsa Tom

5.0 out of 5 stars the advanced pastry chef
one of the best i worked with so far looking forward to #3

Published on May 12, 2007 by Marie Genevieve Boudreau

5.0 out of 5 stars you are great:)
Thank you so much for your sending my items very early than said date.

I will be in contact with you, be sure.

Yours Sincerely,
Melek Ertugrul

Published on March 26, 2007 by Melek Ertugrul

4.0 out of 5 stars Advanced
This was a gift purchase for my sister who has her own catering company...and when she tells me the recipes are complicated I know it's WAY out of my league! Read more

Published on February 26, 2007 by Ann Chacon

5.0 out of 5 stars Magnifique
It is the first time I found a very easy way to understand Pastry and how to do.

Published on November 9, 2006 by Fernando A. Ferreira

5.0 out of 5 stars Just great��
The way they explain every step of the recepie , makes it unique and comprensible for profesional or not profesional Pastry lovers

Published on March 9, 2006 by Horacio Fernandez

5.0 out of 5 stars Great!
This is a great book, everything is well explained in detail.
Beyond my expectations.
I recommende it!

Published on March 8, 2006 by Marcelo Maziero

5.0 out of 5 stars awsome seller
BOOK was more then promised? price was fair and great deal.
HOPE to see more sellers doing the old school bussnes as they
did. Read more

Published on February 26, 2006 by Mark A. Thompson

› See all 19 customer reviews...

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