Good Grape Wine Company

There are several things explained, such as air-spraying chocolate, that I may never do, but was very interested in reading how they are done. Less "professional"options are often included, such as sifting cocoa rather than the air-spraying.

All in all, this is my new favorite cookbook, both for actual baking and for curling up and reading. It has given me lots of inspiration and I can hardly wait to get cooking!


What a Master!   November 28, 2001
 4 out of 4 found this review helpful

Just look at the photos and you know Bo is a master. His recipes are creative and I have yet to be disappointed in the results. Warning, however: Every recipe I have tried takes many hours and in some cases you have larger portions (for the plated desserts) than the average hungry human can handle. The recipe for the dessert on the cover, for example, yields a dessert that should be shared by two. (It is, by the way, amazingly good.)

This is encyclopedic; far more than a set of recipes. Bo's explanations of techniques, lists, chemistry lessons, etc. are great and give you a reference you can use whenever you are baking.


Excellent instruction plus a fun read:-)   July 10, 2001
 13 out of 13 found this review helpful

I'm not a pastry chef but still have a love of intricate baking. I really enjoyed Mr. Friberg's explanatory paragraphs prior to each recipe...he has a wonderful sense of humour and is very articulate. I agree the book is geared toward the professional pastry chef (of course, look at the book's title!) but the average baker can make some of the beautiful presentations in the book because of the author's detailed explanations and directions. Intricate chapters on doughs, bread/roll baking, cookies, tarts, LOTS of cakes, pastries, etc. as well as how to present the finished products. Some of the work such as with pulled and blown sugar should be attempted only with instruction and proper equipment because of the hot sugar involved...but let's face it...nothing in the book is rocket science and is "do-able" with lots of practice. Classes would be a plus...such as in the sugar work. Beautiful pictures and an entertaining, as well as highly instructional, book. Mr. Friberg comes across as quite friendly and willing to teach/share his wonderful recipes and methods. A far cry from some of the condescending books I have read from this field. This is not the "Cake Mix Doctor" so be prepared to spend time (and money) on the recipes but it is highly worth it in terms of quality and enjoyment.


Magnificent Job   May 10, 2001
 3 out of 3 found this review helpful

I've been collecting cookbooks especially in baking and pastry. This is the best ever pastry book I've ever had. I'm not a pro but I tried some of the recipes. It was easy to follow and straightforward. The only suggestion is please add some more pictures. Anyway thanks so much Mr Bo. I wish I have enough time to try all your recipes. I'll recommend this book to my friends.


Best pastry book ever.   March 16, 2001
 6 out of 6 found this review helpful

This is the best book I have ever found. Whatever I need to bake I know I'll find the recipe in here, and best of all I know that it will work. As if these were not enough the presentations look great. If you love self teaching this is the book for you. I feel I have learned more from this book that at culinary school. I wish I could meet Mr. Frieberg, he is the best teacher I have ever had. It has very easy to follow instructions and all the information you need. Thank you very much for sharing your knowledge with us.