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The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques
 
 

The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques [Kindle Edition]

Bo Friberg
4.6 out of 5 stars  See all reviews (14 customer reviews)

Print List Price: £165.99
Kindle Price: £42.57 includes VAT* & free wireless delivery via Amazon Whispernet
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Product Description

Product Description

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.

From the Back Cover

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


Product details

  • Format: Kindle Edition
  • File Size: 24747 KB
  • Print Length: 896 pages
  • Publisher: Wiley; 1 edition (10 Mar 2003)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B003X09YO2
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: #387,952 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.6 out of 5 stars
4.6 out of 5 stars
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars Pro's only! 16 May 2011
Format:Hardcover
For professionals only I believe. Complex book that needs a more professional brain to understand what this great chef is explaining.
If you have a passion for pastry I would recommend this book to any chef.
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2 of 2 people found the following review helpful
5.0 out of 5 stars There's a pastry chef instructing you! 20 Feb 2012
By melih69
Format:Hardcover
Like already mentioned in other reviews and -obviously- in its title, it is more for the advanced home-baker and culinary arts students like me. After reading a lot of books on this subject I found out that this is the one I like and trust the most. Bo Friberg's little comments here and there and his candid way of writing is helpful to take away the scare of previously untried recipes. Unlike some Cordon Bleu books I examined, this chef is talking and instructing you, whereas Cordon Bleu books are often -at least the ones I read- to much of a textbook alike. ("Textbook" means: some vital information is missing and the only way to get it is from an instructor.) Friberg's book is also packed with a lot practically orientated tips. It is my favorite!

But: I live in Istanbul and ordered it from amazon.co.uk. Unfortunately the shipping took much much longer than books I order usually from the States.
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11 of 13 people found the following review helpful
4.0 out of 5 stars Very informative, not very visual 25 Aug 2006
Format:Hardcover|Verified Purchase
This book is massive and well worth the money, there's loads of fab recipes to create some spectacular and complicated desserts. There are also loads of explanations and chef's tips. Unfortunately I was really dissapointed at the lack of photos and diagrams...some of the desserts are so complicated it's difficult to visualise them without some help. I'd reproduce this book with some more step by step diagrams. Also, the (few)photos that are in the book are all clumped together and miles away from the corresponding recipe, I'd like to see the recipe's and photos together. I understand that the photographic paper is thicker and there are so many pages in this book it would be a foot thick if it was all printed on glossy paper - but surely these flimsy pages will tear so easily? I'd sooner have paid a bit more or had the book split into 2 volumes.

Mone the less, this is a very exciting book and I still love it.
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5 of 6 people found the following review helpful
5.0 out of 5 stars Excellent 30 April 2009
By Amazon Customer VINE VOICE
Format:Hardcover
This book has everything you need to produce beautiful pastry, a must for any budding pastry chef. The instructions are easy to understand and the hints and tips are very useful. I would recomend it to everyone who wishes to improve and advance their techniques.
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4 of 5 people found the following review helpful
4.0 out of 5 stars W. Jackson 19 Jan 2008
Format:Hardcover
This is a proper Chefy book for experienced pastry chefs. If you fall in that category then I fully recommend this book, it's great, full to top tips and ideas on modifying and changing dishes. If your not a jobbing pastry chef at the top end of your game this is a teckie book and probably not for you. It has some fantastic photos and complex diagrams but personally I would have preferred a few more.
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4 of 5 people found the following review helpful
5.0 out of 5 stars Baking Books 18 Aug 2011
Format:Hardcover|Verified Purchase
The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques: I bought for my sister who bakes for her own tea rooms.She was thrilled with the layout of the book, the enjoys perusing the recipes. Wonderful book for a great cook, wonderful price for me. Thanks Amazon
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6 of 8 people found the following review helpful
5.0 out of 5 stars Not for the faint hearted! 24 July 2009
Format:Hardcover
This book is for the serious confectioner/pastry chef who wants to develop skills. Despite the lack of photographs, it is easy to read with a wide variety of recipes and easy to follow instructions. my one major criticism of the book is the lack of contemporary techniques, but as a reference book for classic patisserie its a winner and definately recommended for college students NVQ3 and above, if you just want to 'dabble' I would suggest Pastry by Michel Roux.
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
If you're into catering its fantastic. But if not you have to down size all the receipts
Published 3 months ago by BJT
5.0 out of 5 stars Fantastic
Marvellous book has taught me a lot and worth every penny amazing photos if a bit dated! Very hard to follow tho
Published 9 months ago by madeline eagle
3.0 out of 5 stars At 850 pages it's a weighty book
My first impressions of the book was "It's printed in a browny / black type" The Colour of the font used makes it difficult to read. . Read more
Published 9 months ago by Mr. Eric Bubb
5.0 out of 5 stars Love it!
Already had The Professional Pastry Chef: Fundamentals of Baking and Pastry and I simply had to have this one too. Lots and lots of pages full of information. Read more
Published 10 months ago by Lady A
5.0 out of 5 stars Fantastic follow-up from the Masterchef, and this will have you...
Great continuation on Chef Friberg's techniques, recipes and methods, now for the advanced.

As covered in my first review, if you are a pastry pro or very serious... Read more
Published 12 months ago by mark
4.0 out of 5 stars Good Reference book!
I am at the moment studying to become a chef and this book is full of information I just find the pages to be a litle too soft and it should have more pictures ...
Published 22 months ago by Teresa Chagas
4.0 out of 5 stars A good book but not enough photographs
There really aren't enough photographs. There's a few and a few hand drawn illustrations but for a modern book I feel that photographs really should be utilised a lot more. Read more
Published on 25 Dec 2012 by Jack Frost
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