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The Advanced Professional Pastry Chef, by Bo Friberg
Get Free Ebook The Advanced Professional Pastry Chef, by Bo Friberg
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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 (Wiley: 0-471-35925-4)--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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Product details
Hardcover: 800 pages
Publisher: Wiley; 1 edition (February 21, 2003)
Language: English
ISBN-10: 0471359262
ISBN-13: 978-0471359265
Product Dimensions:
8.7 x 2 x 11 inches
Shipping Weight: 5.1 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
54 customer reviews
Amazon Best Sellers Rank:
#667,872 in Books (See Top 100 in Books)
A must to have reference Pastry Book for every serious pastry professional. It has very wide explanations about every single topic of Pastry, it gets very well complemented with the other Bo Friberg book The Professional Pastry Chef. I heard there's a new edition comming next year, what I found very good, because some of the topics are outdated or need to add more of the new techniques that have been used nowadays. My favorite by far is Advanced Bread and Pastry by Michel Suas, it is a much more actual version, beautiful edited and more graphic explanations.
A standard for pastry chefs both in school and out. No room for your own recipes but has side room on the columns. He offers basic instruction at the beginning of the book to ensure that everyone understands what he's using, how to make basic things like syrups.
This book is huge and some great recipes in it. so glad to add this to my collection. Glad this was one of the books we are required to have. It is a keeper this will not be sold back.
My daughter was so excited to receive this as a Christmas present. It was on her wish list and I was glad to find it at Amazon.
This book was a required textbook for my Pastry and Confections course. As textbooks go, it was useful and pertinent to the course, but several of the recipes did not work well. Fortunately, our instructor is an advanced baker by both training and trade and she was able to give us alternate recipes.
Great book
If You Cook Deserts & want to know the building blocks / technique / Old School Basics, get this! I'm afraid it's getting rarer & may become impossible to find!
I personally enjoyed the book, but 90% of people should just stick with Friberg's regular Professional Pastry Chef. The advanced book has a lot of repeated recipes from his previous pastry book, and many of the new techniques require a fully equipped pastry kitchen to attempt. Even most restaurant kitchens don't need this book. Still, it's interesting reading and very well written, so I can hardly fault it for being what it is. A book of very advanced techniques for pastry chefs. Just know what you're buying.
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