Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition / Edition 4

Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition / Edition 4

3.7 16
by Bo Friberg, Amy Kemp Friberg
     
 

ISBN-10: 0471359254

ISBN-13: 9780471359258

Pub. Date: 02/22/2002

Publisher: Wiley

The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference

Overview

The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

Product Details

ISBN-13:
9780471359258
Publisher:
Wiley
Publication date:
02/22/2002
Edition description:
REV
Pages:
1040
Sales rank:
363,440
Product dimensions:
8.90(w) x 11.20(h) x 2.10(d)

Related Subjects

Table of Contents

1. Mise en Place.

2. Basic Doughs.

3. Yeast Breads.

4. Flatbreads, Crackers and Rolls.

5. Breakfast Breads and Pastries.

6. Cookies.

7. Tarts, Pies, Cobblers and Crisps.

8. Tea Cakes, Pound Cakes, Muffins and Other Quick Breads.

9. Sponge Cakes and Cake Bases.

10. Basic Chocolate Work and Decorating Techniques.

11. Decorated Cakes.

12. Individual Pastries.

13. Plated Desserts.

14. Ice Cream and Sorbets.

15. Custards, Puddings, Mousses, Charlottes and Bavarois.

16. Sauces, Syrups, and Fillings.

Appendix A: Ingredients.

Appendix B: Equipment.

Appendix C: Weights, Measures, and Yields.

Index.

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Professional Pastry Chef 3.3 out of 5 based on 0 ratings. 12 reviews.
Guest More than 1 year ago
This book is incredible. If you are serious about baking/ pastry this is the book to get. I would love to go to pastry school, but can't afford to right now, and this book has given me many great tips, recipes and the clearest instruction. All measurements are done by weight, so go to any home store and pick up a basic food scale, I got mine at BBB for $25, it will be worth it. I have dozens of cookbooks, this is the best, the recipes are on point and to die for. Trust me your family and friends will be impressed!
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