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The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hospitality) Hardcover – 12 Nov 2002


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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: 22.6 x 6.1 x 28.2 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: 194,414 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

From the Back Cover

"There’s something for everyone in this updated edition of Bo Friberg’s 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 Friberg’s classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I’m 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.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

23 of 24 people found the following review helpful By Captain Incognito on 12 April 2009
Format: Hardcover Verified Purchase
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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50 of 53 people found the following review helpful By Allan Brown on 16 Sep 2003
Format: Hardcover
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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16 of 17 people found the following review helpful By Mrs. G. J. Fake on 19 May 2010
Format: Hardcover
I have a collection of aprox 400 modern and vintage cookery/recipe books.
Perfect for someone who wants to expand on their baking skills, if you are a beginner it may be complicated, but will still inspire you.
I would recommend this for people who as well as bakeing want to know more about the process, how the ingredients in a recipe interact and react . If you have an understanding already of the basics eg. gluten in pastry then you will find out more here.
I was looking for a book that had an authentic recipe for strawberry tartlets made with french pastry and fresh strawberries. I did not anticipate spending so much on a modern book and there are other books that had what i needed.
However i am stunned by this book and will keep it forever. I am considering another copy so that i can use one and keep one perfect.
You will find explanations of why you are following the recipe in such a way and how the ingredient effects the outcome.
The photographs are outstanding. I would buy this book just to read it and look at the photos .
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11 of 13 people found the following review helpful By J. Suwannikka on 6 Oct 2006
Format: Hardcover
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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4 of 5 people found the following review helpful By Lizthemathsgeek. on 10 April 2011
Format: Hardcover Verified Purchase
This book (combined with the "Advanced Professional Pastry Chef") covers everything you would ever need to know about baking - step by step techniques with thorough instructions, variations on recipes, sugar work, chocolate work, decorative techniques, substitutions and advice on how to adapt recipes to better suit your needs. The recipes work - that's a rarity.

The content is definitely suitable for a home-cook; no industrial (or just generally unusual) equipment is required in order to complete any of the processes. They only reason this book does not get five stars from me is the illustrations - for me, as a (decent) homecook I find that a picture of what I am aiming for helps immeasurably during the baking process - especially if it is unclear what the recipe is for. Around half of the finished products are photographed in this book, but the pictures are not beside the recipe - instead the book is divided into quarters by a set of 3-4 pages of images per every 100 or so pages of recipes. The pictures are captioned with what the name of the recipe, but not a page number, which I find slightly irritating (although conversely, the recipes do give the page number of the photo, if one is included). Also, the way in which some of the final products are plated (i.e. arranged and displayed) is slightly old-fashioned for my tastes.
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By Eva Baluchova on 18 April 2014
Format: Hardcover Verified Purchase
This book is a full of details information, details on one place it is important for me, I love this book
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By Samantha on 5 Mar 2014
Format: Hardcover Verified Purchase
I really like this book. It takes a little getting used, I didn't open and go "wow! I love it!" but it's a grower and I think they are the best. It's dense, there are very few coloured pictures. It's very big and it is intended as an accompaniment to a pastry student. I am a keen novice and home cook but for me I want to know the hows and whys and I want to be able to recreate the best things at home. It would take a long time to work your way through this book but it's great to dip into in the mean time.

There are tons of recipes, as another reviewer mentioned you will likely need to sclae down if you're a home cook but it does offer you quanties for a half batch for many recipes, so if you have a large family or hungry friends this may suffice. It's very clear, it offers you background to some well known bakes. It tells you how to make pastries, doughs and fillings, it explains things like the bakers percentage/ratio, it explains what you are looking for and encourages you to bake in order and plan ahead to create efficiency. It's got a nice explanation on getting a good rise and flavour from your bread and lots more!

I'm only beginning to scratch the surface of this book and I have not yet baked many recipes from it but I have used the fundemental priciples it explains in recipes from my other books and it's really making a difference. It gives you tips on how to do so many things, it's not colourful, it's not instant gratfication spoon fed to you but once you get beneath the surface of this book it's a gem.
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