The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry by Bo Friberg and Andrew MacLauchlan

  • Almond paste

    from The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry The Professional Pastry Chef, Fourth Edition by Bo Friberg

    • Categories: Quick / easy; Cooking ahead
    • Ingredients: blanched almonds; powdered sugar; simple syrup
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Notes about Recipes in this book

  • Pumpkin muffins

    • Bloominanglophile on September 14, 2013

      I have the 3rd ed. of this book, but I am betting the recipe is the same as the 4th. These muffins were fine, but didn't deliver enough pumpkin and spice flavors for my tastes.

  • Diplomat cake

    • Bloominanglophile on September 14, 2013

      I have made this cake twice. It is a bit of work, but if you love fruit and cream, you will be rewarded with a wonderful dessert. It also looks impressive, with fruits glistening in the petals formed by the macaroon paste.

  • Angel food cake

    • loehmichen on November 17, 2017

      followed the directions exactly, turned out perfect and delicious! The lemon juice and lemon zest is an excellent addition, give very subtle lemon flavor.

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  • ISBN 10 0471462535
  • ISBN 13 9780471462538
  • Published Dec 08 2003
  • Format Hardcover
  • Page Count 1,312
  • 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.

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