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

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Overview

"There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers."
—Jacques Pépin, author, teacher, and host of his own public television series

"I often turn to my battered, well-used copy of Friberg's classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I'm grateful for this updated edition with its easy-to-find information and spectacular new photos."
—Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague

"Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century."
—Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco

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Product Details

  • ISBN-13: 9780471359258
  • Publisher: Wiley
  • Publication date: 2/22/2002
  • Edition description: REV
  • Edition number: 4
  • Pages: 1040
  • Sales rank: 180,323
  • Product dimensions: 8.90 (w) x 11.20 (h) x 2.10 (d)

Meet the Author

BO FRIBERG, Certified Master Pastry Chef, is Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. With more than forty years of experience in the industry, he has received numerous awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the art of pastry making on television shows, including the highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC's Today show.

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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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Customer Reviews

Average Rating 4
( 16 )
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Sort by: Showing all of 16 Customer Reviews
  • Anonymous

    Posted June 30, 2008

    A reviewer

    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!

    3 out of 4 people found this review helpful.

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  • Anonymous

    Posted December 28, 2003

    Pastry instructor gives two thumbs up!

    This is an excellent baking and pastry manuel for both the beginner and the advanced. The photographs and the text are easy to follow and understand. This book is a very dependable reference.

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

    Posted April 25, 2001

    Impress Your Friends

    If the color pictures don't make you want to bake, I don't know what will. This book gives you step by step instructions on how to create just about any type of pastry or cake right through plated presentation. Even the glossary of terms is invaluable. My friends constantly beg for the tiramisu.

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  • Anonymous

    Posted September 12, 2000

    good book for everthing

    this book has caused me a great many nights of insnomnea. I am a working pastry chef and this book is an invauleable peice of any kitchen

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