The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques by Bo Friberg

  • Apple wine cake (page 10)

    from The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques The Advanced Professional Pastry Chef by Bo Friberg

    • Categories: Cakes, large; Frostings & fillings; Dessert
    • Ingredients: apricot jam; heavy cream; Calvados; maple syrup; cinnamon stick; apricot glaze; raspberry jam; dark raisins; muscat wine; lemon juice; apples; granulated sugar; sliced almonds
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Notes about this book

  • Eat Your Books

    2004 International Association of Culinary Professionals Award Winner

  • Andre on May 27, 2020

    Recipe. Page: 797. Chiffon Sponge Cake. 8 egg yolks (½ cups/160 ml). + 8 egg whites (1 cups/240 ml).

  • Andre on May 27, 2020

    Recipe. Page: 796. Angel Food Cake. 12 egg whites (1½ cups/360 ml).

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  • ISBN 10 0471359262
  • ISBN 13 9780471359265
  • Linked ISBNs
  • Published Jul 04 2003
  • Format Hardcover
  • Page Count 800
  • Language English
  • Edition 4th Revised edition
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

2004 IACP Award Winner for Food Reference/Technical Category

Up-to-date, advanced techniques for the professional pastry chef and serious home baker

The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition--contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.

Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.

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