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The Professional Pastry Chef: Fundamentals of Baking and Pastry
 
 

The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hardcover)

by Bo Friberg (Author) "The literal translation of mise en place is "to put in place ..." (more)
4.7 out of 5 stars  See all reviews (3 customer reviews)
RRP: £47.50
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Product details

  • Hardcover: 1040 pages
  • Publisher: John Wiley & Sons; 4th Edition edition (12 Nov 2002)
  • Language English
  • ISBN-10: 0471359254
  • ISBN-13: 978-0471359258
  • Product Dimensions: 27.8 x 22 x 5.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon.co.uk Sales Rank: 50,021 in Books (See Bestsellers in Books)

    Popular in these categories:

    #4 in  Books > Food & Drink > Baking > Pastry & Pies
    #23 in  Books > Food & Drink > Entertaining & Special Occasions > Gourmet
    #61 in  Books > Food & Drink > Reference & Gastronomy > Gastronomy
  • See Complete Table of Contents

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Product Description

Product Description

The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today′s pastry kitchen, this classic reference is better–and easier to use–than ever.
The new 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. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award–winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step–by–step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts–today and for years to come.


From the Inside Flap

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 Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts––today and for years to come.


Inside This Book (Learn More)
First Sentence
The literal translation of mise en place is "to put in place." Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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The Professional Pastry Chef: Fundamentals of Baking and Pastry
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The Professional Pastry Chef: Fundamentals of Baking and Pastry 4.7 out of 5 stars (3)
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Customer Reviews

3 Reviews
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Average Customer Review
4.7 out of 5 stars (3 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
33 of 34 people found the following review helpful:
4.0 out of 5 stars An excellent reference work for the professional., 16 Sep 2003
By Allan Brown (Hoylake, CHESHIRE United Kingdom) - See all my reviews
This book is worth its considerable weight in vanilla pods.

Pitched squarely at the catering professional, but written in an accessible style that makes it equally useful for the serious (and motivated) amateur, The Professional Pastry Chef is a comprehensive reference work that will enable you to get the best out of your existing skills and will lead you to acquire new ones.

I bought this book because I'm a professional chef; I also have a love of good food writing, and this book has elements that appeal to both parts of me.

Professional cooking is all about reaching a certain standard of competency - when that standard has been reached, then most instructions in print will be understandable and useful. This book keeps that threshold low without being patronising or losing its usefulness to the professional, and is definitely of use to the amateur as well as we galley-rats.

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4 of 4 people found the following review helpful:
5.0 out of 5 stars Quite, quite wonderful, 12 April 2009
By Captain Incognito (Manchester, England) - See all my reviews
This is a substantial book, a full 1000 A4 pages of probably a good 900 recipes - it's more like a dessert bible rather than a Jamie/ Gordon/ Hugo cookbook. I am a not particularly able amateur and so far I have tried around 5 recipes and each has been wonderful (flourless spice cake, danish pastries, shoehorn pastries, almond macaroons and chocolate gugelhupfs). The instructions are clear and easy to follow, there are plenty of photographs littered through so you can compare your efforts to Bo's and (what was my favourite bit) a marvellous little introductory to each recipe, detailing some of the history of the cake, some personal anecdotes, descriptions of the end result, etc. I have frequently sat down and just skimmed through the book reading these.

Obviously this has been written primarily with the professional in mind and so each recipe is generally for 90 pastries or some other such huge number but all it takes is a calculator and digital scales and this is easily overcome. Another thing to bear in mind is that some recipes can take a while, especially yeast based ones as (no shortcuts) Bo will have you leavig them to prove three times for around an hour each. This isn't true for all of them, the macaroons in fact being turned out in less than half an hour, cooking time included.

Overall, this is a brilliant book and one of my most treasured cookery reference books. I only wish it came on Sony Ebook reader.
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7 of 9 people found the following review helpful:
5.0 out of 5 stars VERYGOOD, 6 Oct 2006
By J. Suwannikka (Thailand) - See all my reviews
(REAL NAME)   
I own this book, and I have to say that this is the best. The puff pastry recipe is remarkable, and many of the recipes turn out well. If you want to have professional recipes, this is the one.
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