Advanced Professional Pastry Chef / Edition 1

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Desserts are at once the ultimate indulgence of the fine diner andthe ultimate test of a pastry chef's culinary skill. An elegantdessert not only provides perfect closure to a memorable meal, butalso showcases a chef's unique powers of preparation, execution,and presentation. Culinary students and serious home bakers alikerequire an authoritative guide to the increasingly sophisticatedpastries that are served in the world's best restaurants. TheAdvanced Professional Pastry Chef offers nearly 650 such recipes,revealing new and favorite techniques to today's generation ofpastry professionals.

A companion to Master Chef Bo Friberg's classic The ProfessionalPastry Chef: Fundamentals of Baking and Pastry, this comprehensivecollection is ideal for second-year courses in baking programs atculinary schools, as well as for accomplished chefs in personal orprofessional kitchens who want to keep abreast of contemporarytrends.

Chef Bo begins with elegant decorated cakes, describing themyriad complications and variations, then moves on to creatingindividual pastries and plated, frozen, and low-calorie desserts.He presents a special chapter on wedding cakes, which includesvaluable information on the corollary business aspects, such ascalculating size and determining cost. Other chapters address therich world of charlottes, custards, Bavarian creams, mousses,soufflés, modernist desserts, and holiday favorites. Mostimportantly, in this advanced volume, Chef Bo offers clear, conciseinstructions, reinforced with line drawings and step-by-stepphotographs, of advanced decorating techniques, sugarwork, andchocolate artistry, as well as marzipan figures. Recipesinclude:

  • Opera Cake
  • Petite Chocolate and Brandied Cherry Pastries
  • Milk Chocolate Marquise with Finger Banana Center and RedCurrant Sauce
  • Cinnamon Semifreddo Venizio with Coffee Bean Crisps
  • Date-Stuffed Saffron-Poached Pears with Chardonnay WineSauce
  • ... and many more. A special chapter on holiday dessertscontains a host of traditional recipes, including Santa'sGingerbread Chalet, Swedish Spice Bread (Vörtbröt), andChestnut Rum Torte.

Illustrated step-by-step instructions demystify even the mostcomplex techniques and preparations, ensuring the recipes remaineminently accessible throughout. With over 100 vivid colorphotographs that bring the delicacies remarkably to life, TheAdvanced Professional Pastry Chef provides expert instruction onthe latest and greatest desserts for the serious baker.

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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: 366,996
  • 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



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.


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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

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

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