The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg

  • 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 0470936959
  • ISBN 13 9780470936955
  • Published Jul 26 2010
  • Format Hardcover
  • Page Count 1,040
  • Language English
  • Edition 4
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons

Publishers Text

Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

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