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Home » Books » Cooking, Food & Drink » Baking » Pastry

The Advanced Professional Pastry Chef

By Bo Friberg

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Format: Hardcover, 850 pages
Other Information: photographs
Published In: United States, 04 July 2003
Elegant techniques for the accomplished baker

Master Chef Bo Friberg returns with sophisticated dessert recipes for the advanced professional chef and the serious home baker. A companion to the popular The Professional Pastry Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The Advanced Professional Pastry Chef.

"Bo Friberg's The Advanced Professional Pastry Chef is a superb resource for the pastry student, as well as the established chef. His years of experience as a chef and teacher shine through in these well-formulated recipes and insightful tips. This is an essential book for every student of pastry who aspires to a higher level."
— Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School

Table of Contents

Preface. Acknowledgments. Chapter 1. Decorated Cakes. Chapter 2. Wedding Cakes. Chapter 3. Individual Pastries. Chapter 4. Plated Desserts. Chapter 5. Frozen Desserts. Chapter 6. Light and Low-Calorie Desserts. Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Souffles. Chapter 8. Modernist Desserts. Chapter 9. Holiday Classics and Favorites. Chapter 10. Chocolate Artistry. Chapter 11. Sugarwork. Chapter 12. Marzipan Modeling. Chapter 13. Advanced Decorations. Chapter 14. Basic Recipes. Appendix: Weights, Measures, and Yields. Index.

About the Author

BO FRIBERG is a Certified Master Pastry Chef with over forty years of experience in the industry. He has received numerous awards and honors, including two gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast. Currently, he is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.

EAN: 9780471359265
ISBN: 0471359262
Publisher: John Wiley & Sons Inc
Dimensions: 28.85 x 22.05 x 4.93 centimetres (2.31 kg)
Age Range: 15+ years
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3 review(s)
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Jenna on
 
this book is for the advanced bakers out there if you are just beginning i recommond to start with his first pastry chef. this book is a great resource to any students in the bakng industry even to the more advanced bakers. As a bakers apprentice i hav found this book very helpful and interesting i will be able to refer it through out my years as a baker. i recommond it to all you advanced bakers and home cooks.
cathy on
 
ths title does not lie. this really is for the more advanced chefs. you'll need special pastry equipment and plenty of patience, and let us not forget the practice, practice, practice that we should have had with the basics first! not something everyone will understand as it is quite complicated for for the true aficionados i wish you good luck!
Margaret on
-2
I'm sure this must be a marvelous book - if only it would arrive. Have been told that Australia Post had a hiccup and would arrive by last Friday (24/6) but still no sign of it.

Margaret Neal

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