The reference of choice for thousands of pastry chefs and homecooksA favorite of pastry lovers and serious chefs worldwide, TheProfessional Pastry Chef presents comprehensive coverage of basicbaking and pastry techniques in a fresh and approachable way. Nowskillfully revised and redesigned to meet the needs of today'spastry kitchen, this classic reference is better-and easier touse-than ever.The new edition contains more than 650 recipes, which offer a newemphasis on American applications of European techniques withyields suitable for restaurant service or for entertaining at home.It shares encyclopedic guidance on everything from mise en placepreparation and basic doughs to new chapters covering flatbreads,crackers, and homestyle desserts. Throughout, award-winningExecutive Pastry Chef Bo Friberg explains not only how to performprocedures, but also the principles behind them, helping readers tobuild a firm foundation based on understanding rather thanmemorizing formulas. Illustrated step-by-step instructionsdemystify even the most complex techniques and presentations, while100 vivid color photographs bring finished dishes to life with asublime touch of visual inspiration. Whether used to develop skillsor refine techniques, to gain or simply broaden a repertoire, TheProfessional Pastry Chef is filled with information and ideas forcreating mouthwatering baked goods and tantalizing desserts-todayand for years to come.