The Professional Pastry Chef
by Bo Friberg
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Book Summary Information
Author: Bo FribergEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1985-02
ISBN: 0442226357
Number of pages: 276
Publisher: Van Nostrand Reinhold Company
Summary of The Professional Pastry Chef
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.
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