The Professional Pastry Chef / Edition 3

The Professional Pastry Chef / Edition 3

by Bo Friberg, Joyce Hasselbeck Fowler, Amy Friberg
     
 

Long considered the pastry chef's bible, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen. Bo Friberg, a Certified Master Pastry Chef and Instructor at The Culinary Institute of America at Greystone, has written a book that continues his tradition of excellence and commitment to the industry.

Chef Friberg

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Overview

Long considered the pastry chef's bible, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen. Bo Friberg, a Certified Master Pastry Chef and Instructor at The Culinary Institute of America at Greystone, has written a book that continues his tradition of excellence and commitment to the industry.

Chef Friberg shares his recipes for such delicious desserts as Apple Tart Parisienne, Wild Strawberries Romanoff in Caramel Boxes, and Mocha Meringues. Not only has he devoted whole chapters to sugar work, decorations, sauces and fillings, but he has also included extensive information on mise en place and basic doughs. By simplifying the instructions for his complex recipes, he has made them easier than ever for the professional to execute.

Product Details

ISBN-13:
9780471285762
Publisher:
Wiley
Publication date:
02/01/1996
Edition description:
Older Edition
Pages:
1216
Product dimensions:
9.05(w) x 11.36(h) x 1.98(d)

Related Subjects

Table of Contents

Mise en Place.

Basic Doughs.

Breads and Rolls.

Breakfast Breads and Pastries.

Cookies.

Tarts.

Sponge Cakes and Tea Cakes.

Decorated Cakes.

Individual Pastries.

Desserts for Plated Presentation.

Charlottes and Bavarois, Custards, Mousses, and Soufflés.

Meringues.

Ice Cream and Frozen Desserts.

Light Desserts.

Country Desserts.

Holiday Classics and Favorites.

Chocolate Decorations and Chocolate Candies.

Sugar Work.

Decorations.

Sauces and Fillings.

Appendices.

Index.

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