|
| The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition | 
 enlarge
| Author: Bo Friberg
Publisher: Wiley
Category: Book
List Price: $70.00
Buy New: $40.25
You Save: $29.75 (43%)
New (25) Used (13) from $38.95
Avg. Customer Rating:  40 reviews
Sales Rank: 6864
Media: Hardcover
Edition: 4
Number Of Items: 1
Pages: 1040
Shipping Weight (lbs): 6.1
Dimensions (in): 10.9 x 8.7 x 2.3
ISBN: 0471359254
Dewey Decimal Number: 641.865
EAN: 9780471359258
ASIN: 0471359254
Publication Date: March 5, 2002
Availability: Usually ships in 1-2 business days
Condition: BRAND NEW
|
| Also Available In:
|
| Similar Items:
|
| Editorial Reviews:
Product Description
The reference of choice for thousands of pastry chefs and home cooks
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.
|
| Customer Reviews: Read 35 more reviews...
 Make fine European Pastries August 20, 2008
1 out of 1 found this review helpful
I discovered this book while training with Carol Jordan. This was the only cook book (other than my own notebook) I kept on property when I was the Pastry Chef at the Grand Hotel. A tip I took from Carol I encourage is mark the turnkey recipes in the book with tabs for easy reference. It is light on information on Artesian Breads, but if you are looking for a bread only book or just a cake book, this is not it. While breads and cakes are covered, this book covers fundamentals and covers every aspect of a true patisserie. This book can make fine European pastries accessible for novices, and it still has pastry masterpieces like a Gateau St. Honore.
 The Professional Pastry Chef: Fundamentals of baking and pastry, 4th Edition November 3, 2007
A 'must have' for budding pastry chef's. Friberg is THE 'guru' of pastry. This volume is also great reference for anyone working in pastry, the pictures alone are inspirational as are all volumes published by this author.
a must-have October 20, 2007
I like this book. For the way it's written, for the way it teaches the fundamentals of pastry, for the recipes. I think that everyone who wants to become a professional pastry chef has to buy this bible.
Good Resource for Baking October 1, 2007
This book is a requirement for my pastry class at the American River College in Sacramento, CA.
The instructions and recipes are easy to follow. The book has great diagrams for different techniques.
Gift for a pastry chef. August 29, 2007
My friend is a pastry chef and has been wanting this book; I got it for her as a birthday present. She has used it on a regular basis and loves it. I looked through it as well. It is not for the faint-of-heart (those trepidacious aboput baking). Itis very thourough in its explanations and descriptions.
|
|
|
| |
