Advanced Professional Pastry Chef / Edition 1

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Overview

Desserts are at once the ultimate indulgence of the fine diner and the ultimate test of a pastry chef's culinary skill. An elegant dessert not only provides perfect closure to a memorable meal, but also showcases a chef's unique powers of preparation, execution, and presentation. Culinary students and serious home bakers alike require an authoritative guide to the increasingly sophisticated pastries that are served in the world's best restaurants. The Advanced Professional Pastry Chef offers nearly 650 such recipes, revealing new and favorite techniques to today's generation of pastry professionals.

A companion to Master Chef Bo Friberg's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, this comprehensive collection is ideal for second-year courses in baking programs at culinary schools, as well as for accomplished chefs in personal or professional kitchens who want to keep abreast of contemporary trends.

Chef Bo begins with elegant decorated cakes, describing the myriad complications and variations, then moves on to creating individual pastries and plated, frozen, and low-calorie desserts. He presents a special chapter on wedding cakes, which includes valuable information on the corollary business aspects, such as calculating size and determining cost. Other chapters address the rich world of charlottes, custards, Bavarian creams, mousses, soufflés, modernist desserts, and holiday favorites. Most importantly, in this advanced volume, Chef Bo offers clear, concise instructions, reinforced with line drawings and step-by-step photographs, of advanced decorating techniques, sugarwork, and chocolate artistry, as well as marzipan figures. Recipes include:

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

Illustrated step-by-step instructions demystify even the most complex techniques and preparations, ensuring the recipes remain eminently accessible throughout. With over 100 vivid color photographs that bring the delicacies remarkably to life, The Advanced Professional Pastry Chef provides expert instruction on the 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: 236,157
  • 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

    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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