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Editorial Reviews
The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new 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. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. 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 desserts-today and for years to come.
From the Inside Flap
The Professional Pastry Chef
Fourth Edition
A favorite of serious chefs and passionate home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all presented in a fresh and approachable way. Now skillfully revised to address the latest developments in pastry making, this classic resource is truly the reference of choice for anyone looking to achieve true artistry in today's pastry kitchen.
The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts--including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, soufflés, ice creams, sorbets, and sauces, syrups, and fillings--plus 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 desserts--today and for years to come.
See all Editorial Reviews
Product Details
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The literal translation of mise en place is "to put in place." Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
dark coating chocolate, tuile paste, plain poaching syrup, tuile decorating paste, piping bottle, professional pastry chef, ice cream freezer following, drops tartaric acid solution, pectin glaze, sour cream mixture for piping, mazarin forms, sift powdered sugar lightly, brush simple syrup, cinnamon sugar lightly, mocha paste, nougat sauce, short dough crust, vanilla butter cookies, melted coating chocolate, fresh compressed yeast, bean pod halves, frangipane sheet, gugelhupf forms, hazelnut short dough, macaroon decorating paste Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Decorated Cakes, Chiffon Sponge Cake, Other Quick Breads, Granny Smith, Black Forest, Creating Steam Without Steam Injectors, Other Decorating Techniques, Chunky Apple Filling, Plain Cake Syrup, San Francisco, Grand Marnier, Quick Bavarian Cream, Rich Cardamom Yeast Dough, Spritz Rings, New York, Almond Macaroons, Golden Delicious, Middle East, Oat Flakes, Sacher Torte, Small-Batch Danish Pastry Dough, Streusel Kuchen, Apple Sacks, Choux Surprise New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
- The Professional Pastry Chef by Bo Friberg in Front Flap, Front Matter, and Back Cover
- Cooking at the Academy: California Culinary Academy by California Culinary Academy in Back Flap
- A History of Food by Maguelonne Toussaint-Samat in Back Matter
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What Do Customers Ultimately Buy After Viewing This Item?
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75% buy the item featured on this page: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition $42.89 |
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10% buy Baking and Pastry: Mastering the Art and Craft $44.10 |
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6% buy The Advanced Professional Pastry Chef $44.10 |
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5% buy How Baking Works: Exploring the Fundamentals of Baking Science $35.27 |
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