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The Professional Pastry Chef [Hardcover]

Bo Friberg
4.6 out of 5 stars  See all reviews (7 customer reviews)

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Hardcover 24.49  
Hardcover, 21 Dec 1995 --  
There is a newer edition of this item:
Advanced Pastry Chef: WITH Baker's Manual, 5r.e. Advanced Pastry Chef: WITH Baker's Manual, 5r.e.
44.90
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Book Description

21 Dec 1995
Long considered the pastry chef′s bible, The Professional Pastry Chef has now been completely revised to meet the needs of today′s pastry kitchen. Bo Friberg, a Certified Master Pastry Chef and Instructor at The Culinary Institute of America at Greystone, has written a book that continues his tradition of excellence and commitment to the industry.

Chef Friberg shares his recipes for such delicious desserts as Apple Tart Parisienne, Wild Strawberries Romanoff in Caramel Boxes, and Mocha Meringues. Not only has he devoted whole chapters to sugar work, decorations, sauces and fillings, but he has also included extensive information on mise en place and basic doughs. By simplifying the instructions for his complex recipes, he has made them easier than ever for the professional to execute.

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Product details

  • Hardcover: 1184 pages
  • Publisher: John Wiley & Sons; 3rd Edition edition (21 Dec 1995)
  • Language: English
  • ISBN-10: 0471285765
  • ISBN-13: 978-0471285762
  • Product Dimensions: 27.9 x 21.8 x 4.1 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 1,772,730 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

From the Inside Flap

The Professional Pastry Chef Third Edition Bo Friberg The Culinary Institute of America at Greystone A longtime favorite of pastry lovers and serious chefs worldwide, this comprehensive specialty cookbook has grown to nearly 1,200 pages and is presented in a larger, simplified format that is much easier to use. The third edition of The Professional Pastry Chef offers over one thousand tempting recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and elegant presentation of an abundance of pastries and desserts including breads, cakes, cookies, tarts, petits fours, croissant and Danish, mousses, soufflés, ice creams, sorbets, and candies. Instructions for every recipe have been revised and rewritten to make them as comprehensible and easy to follow as possible, and all feature both U.S. and metric measures for each ingredient. The third edition of The Professional Pastry Chef has added up–to–the–minute coverage of technical advances in pastry making. You′ll find techniques that employ such tools as silicone baking mats, stencils, silkscreens, and acetate or polyurethane strips, enabling you to make high–tech, nouvelle creations. The Light Desserts chapter now offers twice as many selections that will please your palate, your heart, and your waistline, plus, a new chapter on American and European Country Desserts has been added in response to the rebirth of these classics across the nation. Each recipe–thoroughly tested by the author and thousands of his students–has been refined to perfection and is virtually foolproof. In new recipe introductions, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, ingredient substitutions, and professional techniques to produce professional results. The origin and history of the classics are also revealed. New photographs are a feast for the eyes as well as the imagination. More than 150 color photographs and 450 step–by–step illustrations help you build confidence as you master each technique. And with the aid of life–size templates that can be copied directly from the book, you can create tulip shells, chocolate and fondant ornaments, dessert cases, cast sugar showpieces, and chocolate or marzipan decorations. In addition to the complete assembly of recipes, the book contains professional guidance, instruction, and information on:
∗ Pastry ingredients and equipment, including quality determination, usage, storage, and origin
∗ Plate presentations utilizing sprayed and piped chocolate, sauce painting, stencils, and caramelized sugar ornaments
∗ Conversion tables, equivalency tables, and high altitude baking adjustments
∗ Nutritional analysis of the recipes in the Light Desserts chapter
Far more than just a compendium of specialty recipes, The Professional Pastry Chef, Third Edition, is a comprehensive reference on all aspects of the art of baking and pastry. It is no surprise that this definitive work has become an essential, all–in–one sourcebook for professional pastry chefs, apprentices, students, and pastry enthusiasts everywhere. From San Francisco Sourdough Loaves to Caramel Boxes with Caramel–Macadamia Nut Mousse, you′ll turn out perfect results every time under the guidance of Master Pastry Chef Bo Friberg.

About the Author

About the Author Bo Friberg is a Certified Master Pastry Chef with over 40 years of professional experience in the industry. In 1995, Chef Friberg was selected as a member of the opening team at The Culinary Institute of America at Greystone, where he is currently an instructor. Chef Friberg graduated from the Confectionery Association School of Sweden and holds a degree as a Master Confectioner. He has worked in both small shops and large retail and wholesale operations in the United States and Europe, and was pastry chef for Swedish American Lines Cruise Ships. In addition, he has demonstrated the art of pastry making on three television shows including the highly acclaimed public television series Cooking Secrets of The CIA, Cooking at the Academy, and NBC′s Today Show, and he has spent 17 years teaching all levels of students at the California Culinary Academy where he was again part of the school′s opening faculty team. Chef Friberg has received awards and honors for his work in Europe and in the United States. He has received gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast.

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Customer Reviews

4.6 out of 5 stars
4.6 out of 5 stars
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
By A Customer
Format:Hardcover
I purchased this book a couple of years ago and have used it for baking everything from dog biscuits and breads to sponge cakes and pastry cream. Although I am only an avid amateur, I find the recipes easy to follow and easy to convert for use in the home kitchen. The Author has included equivalency tables in the back of the book (ingredients are listed by weight rather than volume measures).
I have given away many of my other pastry and desert books since purchasing this book since everything that I could possible dream of is covered in this book
I would strongly recommend this to anyone who enjoys baking and aspires to create something outside the ordinary, regardless of skill level.
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1 of 1 people found the following review helpful
5.0 out of 5 stars A Baking Bible! 10 Aug 1998
By A Customer
Format:Hardcover
This book is a fabulous resource! I had the opportunity to take a series of pastry classes with Bo Friberg at the California Culinary Academy several years ago when he was working on an earlier edition of this book. I learned a great deal from him and find his book invaluable. I have also purchased the most recent edition, and have found it an even better treasure!
As a person who someday hopes to open my own bakery, I consider this a textbook for baking success!
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5.0 out of 5 stars an excellent reference and creative textbook 7 July 1998
By A Customer
Format:Hardcover
I use this textbook in my pastry arts classes at the College of DuPage outside of Chicago and I am very happy with the results that my student's get. It is one of those rare books that are useful for a learning text and also as a reference you will use for the rest of your life. As a testament to the quality, almost none of my students sell this book back at the end of the year because of its value as a lifelong tool to take them into the world of pastry arts.
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5.0 out of 5 stars A Must Have!!! 4 Mar 1998
By A Customer
Format:Hardcover
This book has a lot of easily fogoten fundamentals that any pastry chef must have. And for those just starting out or are interested in being a pastry chef this is a must have book! Also it's good to have as a reference guide if your a head chef or a C.E.C. mainly because for the C.E.C. test there is a few questions that this book covers. Most all of the reciepes are easy but look complex which is a good thing to have to impress the Customer, and maybe even yourself!
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