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| The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition | 
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| Author: Bo Friberg
Publisher: Wiley
Category: Book
List Price: $70.00
Buy New: $37.95
You Save: $32.05 (46%)
New (43) Used (16) from $37.95
Avg. Customer Rating:  41 reviews
Sales Rank: 8723
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
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| Customer Reviews:
| Showing reviews 1-5 of 41 | | ... 9 NEXT » |
 Bible on baking September 30, 2008
The Professional Pastry Chef is a complete bible on baking and using this book step by step as mentioned, one cannot go wrong on the product outcome.Its an excellent work by Bo Friberg
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.
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