The Advanced Professional Pastry Chef

Author: Bo Friberg
Homepage 9780471359265

Stock information

General Fields

  • : $97.99(NZD)
  • : 9780471359265
  • : wiley
  • : wiley
  • :
  • : 2.422
  • : July 2003
  • : 284mm X 224mm X 49mm
  • : United States
  • : 105.0
  • :
  • :
  • :
  • : books

Special Fields

  • :
  • :
  • : Bo Friberg
  • :
  • : Hardback
  • : 4th Revised edition
  • :
  • :
  • : 641.865
  • :
  • :
  • : 864
  • :
  • : photographs
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  • :
  • :
Barcode 9780471359265
9780471359265

Description

Up-to-date, advanced techniques for the professional pastry chef and serious home baker.
The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.

Table of contents

Preface.Acknowledgments.Chapter 1. Decorated Cakes.Chapter 2. Wedding Cakes.Chapter 3. Individual Pastries.Chapter 4. Plated Desserts.Chapter 5. Frozen Desserts.Chapter 6. Light and Low-Calorie Desserts.Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Souffles.Chapter 8. Modernist Desserts.Chapter 9. Holiday Classics and Favorites.Chapter 10. Chocolate Artistry. Chapter 11. Sugarwork.Chapter 12. Marzipan Modeling. Chapter 13. Advanced Decorations.Chapter 14. Basic Recipes.Appendix: Weights, Measures, and Yields.Index.