From the Back Cover
"Theres something for everyone in this updated edition of Bo Fribergs classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers." --Jacques Pepin, author, teacher, and host of his own public television series
"I often turn to my battered, well-used copy of Fribergs classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. Im grateful for this updated edition with its easy-to-find information and spectacular new photos." --Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague
"Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century." --Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco
About the Author
BO FRIBERG, Certified Master Pastry Chef, is Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. With more than forty years of experience in the industry, he has received numerous awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the art of pastry making on television shows, including the highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC's Today show.