The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry by Bo Friberg
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- ISBN 10 0471359254
- ISBN 13 9780471359258
- Linked ISBNs
- 9780471553748 Hardcover (United States) 6/30/2003
- 9780471462538 Hardcover (United States) 12/8/2003
- 9780471554073 Hardcover (United States) 6/30/2003
- 9780470312049 (United States) 4/21/2008
- 9780470936955 Hardcover (United States) 7/26/2010
- 9780470466292 Hardcover (United States) 9/14/2012
- 9780471268123 eBook (United States) 10/7/2013
- Published Nov 12 2002
- Format Hardcover
- Page Count 1,040
- Language English
- Edition 4th Revised edition
- Countries United States
- Publisher John Wiley & Sons
- Imprint Hungry Minds Inc,U.S.
Publishers Text
A favorite of serious chefs and passionate home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all presented in a fresh and approachable way. Now skillfully revised to address the latest developments in pastry making, this classic resource is truly the reference of choice for anyone looking to achieve true artistry in today's pastry kitchen.
The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts--including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, soufflés, ice creams, sorbets, and sauces, syrups, and fillings--plus a completely new chapter covering flatbreads, crackers, and rolls.
Moving effortlessly between the most basic puff pastry and such subtly contemporary creations as Mascarpone Cheesecake with Cassis Panna Cotta Topping and Meyer Lemon Tarts with Lemon-Verbena Whipped Cream, The Professional Pastry Chef puts a world of edible delights within reach. The Fourth 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.
Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures but also the principles behind them, helping to build a firm foundation based on understanding rather than memorized formulas. His clear explanations provide an easy-to-follow guide through ingredients and mise en place preparation as well as pastry equipment, techniques, and plated presentation.
Chef Friberg's step-by-step instructions are generously supplemented with illustrations that demystify even the most complex procedures, while ready-to-use templates are included to help save time and effort in the kitchen.
Finished dishes are brought to life with almost 100 vivid color photographs that add a sublime touch of visual inspiration, along with new Chef's Tips and sidebars that offer instant access to key material where and when it's needed.
Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The most complex procedures, while ready-to-use templates are included to help save time and effort in the kitchen.
Other cookbooks by this author
- The Advanced Pastry Chef: With Baker's Manual
- The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques
- The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques
- The Advanced Professional Pastry Chef
- The Advanced Professional Pastry Chef
- Chef's Book of Formulas, Yields and Sizes
- Chef's Book of Yields, Formulas, and Sizes
- How Baking Works WITH Advanced Professional Pastry Chef
- The New Professional Chef
- The Professional Pastry Chef
- The Professional Pastry Chef
- The Professional Pastry Chef: Fundamentals of Baking and Pastry
- The Professional Pastry Chef: Fundamentals of Baking and Pastry
- The Professional Pastry Chef
- The Professional Pastry Chef: Fundamentals of Baking and Pastry
- The Professional Pastry Chef: Fundamentals of Baking and Pastry Instructor's Manual
- The Professional Pastry Chef: Fundamentals of Baking and Pastry
- The Professional Pastry Chef (3rd Edition)
- The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry
- The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry
- The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry
- Understanding Baking
- Understanding Baking
- Understanding Baking