The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
by Bo Friberg
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Book Summary Information
Author: Bo FribergEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2002-03-05
ISBN: 0471359254
Number of pages: 1040
Publisher: Wiley
Book Reviews of The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Book Review: Excellent book!
Summary: 5 Stars
This is an excellent book for those entering into the professional baking industry. Like many schools, we used this book--and the advanced book--as our text book. There are some fantastic recipes. His Lemon Curd recipe is fantastic and I use his pie dough recipe all the time.
Chef Bo worked on cruise ships for many years and picked up different styles, recipes and ideas over the years. My book is well-worn, with plenty of notes. It remains one of my favorite baking books.
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Summary of The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
The reference of choice for thousands of pastry chefs and home cooksA 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.
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