The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hardcover)

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ITEM#: 2653819

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.
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.

Specs

ISBN 9780471359258
Genre COOKING / Methods / Baking
Format Hardcover
Pages 1040
Publisher Date 2002-03-05 00:00:00.0
Publisher John Wiley & Sons Inc
Copyright Year 2002
Height 11.5 in
Wdth 9.0 in
Thickness 2.25 in
Unit weight 5.9 lb
Language English
Subtitle Fundamentals of Baking and Pastry
Edition Number 4
Edition Detail Subsequent
Audience General/trade
Authors Friberg, Bo

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  • Bo friberg book

    The book was really helpful for my school studies and learning different methods and recipes. I love it. Thank you!

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  • Great baking boos to have

    This is the baking textbook to have while you want to advance your baking skills. You'll be satisfied with it when you need it. I've tried couple recipes from the book. They worked and very tasty.

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