Digital List Price: $52.00
Kindle Price: $41.60

Save $28.40 (41%)

These promotions will be applied to this item:

Some promotions may be combined; others are not eligible to be combined with other offers. For details, please see the Terms & Conditions associated with these promotions.

Deliver to your Kindle or other device

Buy for others

Give as a gift or purchase for a team or group. Learn more

Buying and sending eBooks to others


Select quantity
Buy and send eBooks
Recipients can read on any device

Additional gift options are available when buying one eBook at a time. Learn more


These ebooks can only be redeemed by recipients in the US. Redemption links and eBooks cannot be resold.

Quantity:
This item has a maximum order quantity limit.

Deliver to your Kindle or other device

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by [Friberg, Bo, The Culinary Institute of America (CIA)]

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition [Print Replica] Kindle Edition

4.6 out of 5 stars 183 customer reviews

See all 6 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
$41.60

Kindle Feature Spotlight

CLOSE

Try Kindle Countdown Deals
Explore limited-time discounted eBooks. Learn more.
click to open popover

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Try Kindle Countdown Deals
Explore limited-time discounted eBooks. Learn more.

Editorial Reviews

From the Inside Flap

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, soufflEs, 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.

From the Back Cover

"There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers."
—Jacques Pépin, author, teacher, and host of his own public television series

"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


Product details

  • File Size: 28107 KB
  • Print Length: 1040 pages
  • Simultaneous Device Usage: Up to 3 simultaneous devices, per publisher limits
  • Publisher: Wiley; 4 edition (February 15, 2002)
  • Publication Date: April 23, 2015
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00WL8L6CA
  • Text-to-Speech: Not enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #349,929 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  • Would you like to tell us about a lower price?


183 customer reviews

4.6 out of 5 stars

By customer groups & interests
Baking
4.5
Snacks
4.6

Review this product

Share your thoughts with other customers

Read reviews that mention

Showing 1-8 of 183 reviews

July 12, 2016
Format: HardcoverVerified Purchase
12 people found this helpful
Comment Report abuse
January 15, 2014
Format: HardcoverVerified Purchase
15 people found this helpful
Comment Report abuse
October 16, 2016
Format: HardcoverVerified Purchase
2 people found this helpful
Comment Report abuse
September 29, 2017
Format: HardcoverVerified Purchase
2 people found this helpful
Comment Report abuse
April 8, 2015
Format: HardcoverVerified Purchase
One person found this helpful
Comment Report abuse
April 19, 2016
Format: HardcoverVerified Purchase
5 people found this helpful
Comment Report abuse
February 3, 2018
Format: HardcoverVerified Purchase
4 people found this helpful
Comment Report abuse
September 28, 2016
Format: HardcoverVerified Purchase
2 people found this helpful
Comment Report abuse

Set up an Amazon Giveaway

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition