The Advanced Professional Pastry Chef / Edition 1

by Bo Friberg, Amy Kemp Friberg

Overview

This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its "sister" volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.

Product Details

ISBN-13:	9780471359265
Publisher:	Wiley
Publication date:	03/10/2003
Edition description:	Fourth Edition
Pages:	864
Sales rank:	1,144,584
Product dimensions:	8.90(w) x 11.10(h) x 2.00(d)

About the Author

BO FRIBERG is a Certified Master Pastry Chef with over forty years of experience in the industry. He has received numerous awards and honors, including two gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast. Currently, he is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.

Table of Contents

Preface.

Acknowledgments.

Chapter 1. Decorated Cakes.

Chapter 2. Wedding Cakes.

Chapter 3. Individual Pastries.

Chapter 4. Plated Desserts.

Chapter 5. Frozen Desserts.

Chapter 6. Light and Low-Calorie Desserts.

Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Soufflés.

Chapter 8. Modernist Desserts.

Chapter 9. Holiday Classics and Favorites.

Chapter 10. Chocolate Artistry.

Chapter 11. Sugarwork.

Chapter 12. Marzipan Modeling.

Chapter 13. Advanced Decorations.

Chapter 14. Basic Recipes.

Appendix: Weights, Measures, and Yields.

Index.

What People are Saying About This

Jacquy Pfeiffer

Bo Friberg's The Advanced Professional Pastry Chef is a superb resource for the pastry student, as well as the established chef. His years of experience as a chef and teacher shine through in these well-formulated recipes and insightful tips. This is an essential book for every student of pastry who aspires to a higher level.