Shop Auto Winter Products Beauty Best Books of the Year Black Friday Deals Week nav_sap_hiltonhonors_launch New album by Tim and Faith STEM Starting at $39.99 Try it first with samples Handmade Gift Shop Book a house cleaner for 2 or more hours on Amazon Prime member deal on Amazon Video: 50% off select Pixar movie rentals Prime member deal on Amazon Video: 50% off select Pixar movie rentals Prime member deal on Amazon Video: 50% off select Pixar movie rentals  Three new members of the Echo family Save $50 on All-New Fire HD 10. Limited-time offer. $30 off Kindle Paperwhite GNO Shop Now HTL17_gno



on January 25, 2017
If I could give this a higher review I would.. my only issue is that I like to have temperatures.. for example melting sugar in egg whites for meringue it just says " melt together till it dissolves"... ummm or you could say 140-160 degrees. I like more precision but otherwise obsessed with this book
7 helpful votes
8 helpful votes
|
11 comment|Report abuse
on July 12, 2016
I got both this book and the companion Advanced book for my son, who just took over as Pastry Chef at a local restaurant. He has spent years baking breads and being a line cook, but needed a better understanding of the science behind and methods of professional baking in large quantities. He absolutely loves these and says they've been very helpful. He is mostly referring to the "Fundamentals" book for now, and says it's got a whole lot of really good recipes, and then explains why each recipe works and the different techniques used. It's been a great help to him, and made a great gift.
7 helpful votes
8 helpful votes
|
0Comment|Report abuse
on October 16, 2016
My niece is currently in culinary school and I bought this as a gift for her. Her professors are impressed with how comprehensive the book is and have said they wished they had access to the information in this book when THEY were training. Absolutely comprehensive, from describing techniques to what tools pastry chefs need to sections solely dedicated to bread, cakes, cookies, icing, etc. Loads of recipes and great tips that work for even the home amateur pastry chef. Would HIGHLY recommend to any aspiring pastry chef.
1 helpful vote
2 helpful votes
|
0Comment|Report abuse
on April 4, 2017
This book is an introduction, and continuation course for baking and pastry all in one book. I love it so much. Friberg explains every little thing, and within the first few pages I already knew more about baking and pastry than I ever had, and I've been baking and cooking for a while now. This book is a beast, but it is so damn helpful.
1 helpful vote
2 helpful votes
|
0Comment|Report abuse
on November 9, 2017
Replacing my original book. It's that good to have in your library. All the recipes are spot on. It's been tested many times over by his students. I got a chance to be in his class. He was back then only a handful with the title Master Baking Chef. On top of that he's a really nice guy who likes to make jokes. Novice bakers will like the small advice, tables, and information boxes on certain things like different kind of flours, what's the difference btw baking soda/powder and so on.
1 helpful vote
|
0Comment|Report abuse
TOP 1000 REVIEWERon April 8, 2015
This is a great recipe book for those who have some experience baking at home or work situation for some length of time. It has recipes for both small and larger batches, which makes it practical for both home use and commercial use. The recipes and techniques are well versed and easy to understand, even amidst the heft of the book size itself. The price is a bargain for those who are looking for excellent answers to the details in baking. This is a book to keep for many years as a reference and guide.
1 helpful vote
|
0Comment|Report abuse
on March 29, 2014
There are no words. It's just simply an awesome book. Incredibly comprehensive and yet easy-to-read at the same time. Chef Friberg writes in a humble manner that makes me really want to meet him in person because he seems like a nice guy. In every world, there are those people who are so incredibly wise than it's awe-inspiring, yet the lack of pretense is equally remarkable. This book is probably the premier resource for pastry chefs, and the way it is written - straightforward and without pretense - makes reading it as pleasurable as reading a great novel!
1 helpful vote
|
0Comment|Report abuse
on September 28, 2016
A plethora of great recipes and clear detail. Pictures are also gorgeous.
I made a lot of amazing sweets with this volume!
1 helpful vote
2 helpful votes
|
0Comment|Report abuse
on May 15, 2014
This is one VERY complete pastry book. Bo Fribery teaches pastry baking. This is not the complicated and obtuse pastry book. As complex as some of the recipes might be, there are EXCELLENT and easy to understand instructions. The appendix alone is worth the price of the book. It is the most complete and informative I've ever seen in any cookbook.
1 helpful vote
2 helpful votes
|
0Comment|Report abuse
on March 5, 2017
Really, it's all here. Techniques, ingredients, terminologies -- everything a professional baker would need. The problem is that I'm not a professional baker, just a modest home baker. I find the book fun and informative to read but very difficult to use. As other reviews have noted the portions are gargantuan, often including four cakes or many dozens of cookies. Some include pared down quantities, but even those produce two cakes. That might be great for some but I find it intimidating.
4 helpful votes
5 helpful votes
|
0Comment|Report abuse