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Advanced Professional Pastry Chef / Edition 1
     

Advanced Professional Pastry Chef / Edition 1

4.2 4
by Bo Friberg, Amy Kemp Friberg
 

ISBN-10: 0471359262

ISBN-13: 9780471359265

Pub. Date: 02/21/2003

Publisher: Wiley

Up-to-date, advanced techniques for the professional pastry chef and serious home baker

The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The Professional Pastry Chef:

Overview

Up-to-date, advanced techniques for the professional pastry chef and serious home baker

The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.

Topics covered in depth include:

  • Decorated cakes
  • Modernist desserts
  • Wedding cakes and holiday favorites
  • Sugar work
  • Marzipan figures
  • Chocolate decorations
Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.

Product Details

ISBN-13:
9780471359265
Publisher:
Wiley
Publication date:
02/21/2003
Edition description:
Fourth Edition
Pages:
896
Sales rank:
548,036
Product dimensions:
8.80(w) x 11.20(h) x 1.92(d)

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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Advanced Professional Pastry Chef 4.3 out of 5 based on 0 ratings. 4 reviews.
NordicBaker More than 1 year ago
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!
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Very useful, with good techniques and receipts
daves--evil--chocolates More than 1 year ago
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.