Advanced Professional Pastry Chef / Edition 1

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Overview

Elegant techniques for the accomplished baker

Master Chef Bo Friberg returns with sophisticated dessert recipes for the advanced professional chef and the serious home baker. A companion to the popular The Professional Pastry Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The Advanced Professional Pastry Chef.

"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."
—Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School

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What People Are Saying

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.
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Product Details

  • ISBN-13: 9780471359265
  • Publisher: Wiley
  • Publication date: 2/21/2003
  • Edition description: Fourth Edition
  • Edition number: 1
  • Pages: 896
  • Sales rank: 371,575
  • Product dimensions: 8.80 (w) x 11.20 (h) x 1.92 (d)

Meet 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.

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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. 

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Customer Reviews

Average Rating 4.5
( 4 )
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Sort by: Showing all of 4 Customer Reviews
  • Posted July 25, 2009

    Best Cookbook I've Ever Had

    As a self-trained caterer and baker I have an extensive array of great cookbooks, but this beats them all! Bo shares techniques I have always wanted to learn, has fresh ideas that make desserts not only beautiful to look at, but with the wonderful flavors of homemade - not commercial bakery tasting. His recipes are easy to follow, his procedures are precise. I want to make everything in this book and buy more of his books! AND I want to meet him just to watch him work! If you love to bake spectacular desserts you need this book!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 13, 2009

    Cake Decorator

    Very useful, with good techniques and receipts

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  • Posted December 18, 2008

    I Also Recommend:

    Superb Recource

    As a student, this textbook provides outstanding information on technique. The component recipes are well researched and produce excellent results if the techniques are closely followed. An excellent textbook.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 21, 2010

    No text was provided for this review.

Sort by: Showing all of 4 Customer Reviews

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