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Product Description
Product Description
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today′s pastry kitchen, this classic reference is better–and easier to use–than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award–winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step–by–step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts–today and for years to come.
From the Inside Flap
The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts––including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, soufflés, ice creams, sorbets, and sauces, syrups, and fillings––plus a completely new chapter covering flatbreads, crackers, and rolls.
Moving effortlessly between the most basic puff pastry and such subtly contemporary creations as Mascarpone Cheesecake with Cassis Panna Cotta Topping and Meyer Lemon Tarts with Lemon–Verbena Whipped Cream, The Professional Pastry Chef puts a world of edible delights within reach. The Fourth Edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home.
Throughout, award–winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures but also the principles behind them, helping to build a firm foundation based on understanding rather than memorized formulas. His clear explanations provide an easy–to–follow guide through ingredients and mise en place preparation as well as pastry equipment, techniques, and plated presentation. Chef Friberg′s step–by–step instructions are generously supplemented with illustrations that demystify even the most complex procedures, while ready–to–use templates are included to help save time and effort in the kitchen.
Finished dishes are brought to life with almost 100 vivid color photographs that add a sublime touch of visual inspiration, along with new Chef′s Tips and sidebars that offer instant access to key material where and when it′s needed.
Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts––today and for years to come.
The literal translation of mise en place is "to put in place." Read the first page
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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.
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.
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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