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The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques (Hospitality) Hardcover – 4 Jul 2003


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The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques (Hospitality) + The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hospitality) + The Fundamental Techniques of Classic Pastry Arts
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Product details

  • Hardcover: 864 pages
  • Publisher: John Wiley & Sons; 4Rev Ed edition (4 July 2003)
  • Language: English
  • ISBN-10: 0471359262
  • ISBN-13: 978-0471359265
  • Product Dimensions: 28.9 x 22 x 4.9 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: 191,095 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Inside This Book (Learn More)
First Sentence
By definition, a cake is a sweet baked good usually containing flour, sugar, liquid, and fat. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Mr. P. Brennan on 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 By melih69 on 20 Feb 2012
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 By Kay Fern on 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 By M. Berry VINE VOICE on 30 April 2009
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 By Marilyn S on 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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4 of 5 people found the following review helpful By Ms. Wd Jackson on 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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6 of 8 people found the following review helpful By S-a Humphrey on 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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