Ebook The Advanced Professional Pastry Chef, by Bo Friberg
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The Advanced Professional Pastry Chef, by Bo Friberg
Ebook The Advanced Professional Pastry Chef, by Bo Friberg
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From the Inside Flap
Desserts are at once the ultimate indulgence of the fine diner and the ultimate test of a pastry chef's culinary skill. An elegant dessert not only provides perfect closure to a memorable meal, but also showcases a chef's unique powers of preparation, execution, and presentation. Culinary students and serious home bakers alike require an authoritative guide to the increasingly sophisticated pastries that are served in the world's best restaurants. The Advanced Professional Pastry Chef offers nearly 650 such recipes, revealing new and favorite techniques to today's generation of pastry professionals. A companion to Master Chef Bo Friberg's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, this comprehensive collection is ideal for second-year courses in baking programs at culinary schools, as well as for accomplished chefs in personal or professional kitchens who want to keep abreast of contemporary trends. Chef Bo begins with elegant decorated cakes, describing the myriad complications and variations, then moves on to creating individual pastries and plated, frozen, and low-calorie desserts. He presents a special chapter on wedding cakes, which includes valuable information on the corollary business aspects, such as calculating size and determining cost. Other chapters address the rich world of charlottes, custards, Bavarian creams, mousses, soufflés, modernist desserts, and holiday favorites. Most importantly, in this advanced volume, Chef Bo offers clear, concise instructions, reinforced with line drawings and step-by-step photographs, of advanced decorating techniques, sugarwork, and chocolate artistry, as well as marzipan figures. Recipes include: * Opera Cake * Petite Chocolate and Brandied Cherry Pastries * Milk Chocolate Marquise with Finger Banana Center and Red Currant Sauce * Cinnamon Semifreddo Venizio with Coffee Bean Crisps * Date-Stuffed Saffron-Poached Pears with Chardonnay Wine Sauce ... and many more. A special chapter on holiday desserts contains a host of traditional recipes, including Santa's Gingerbread Chalet, Swedish Spice Bread (Vörtbröt), and Chestnut Rum Torte. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, ensuring the recipes remain eminently accessible throughout. With over 100 vivid color photographs that bring the delicacies remarkably to life, The Advanced Professional Pastry Chef provides expert instruction on the latest and greatest desserts for the serious baker.
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From the Back Cover
Elegant techniques for the accomplished baker Master Chef Bo Friberg returns with sophisticated dessert recipes for the advanced professional chef and the serious home baker. A companion to the popular The Professional Pastry Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The Advanced Professional Pastry Chef. "Bo Friberg's The Advanced Professional Pastry Chef is a superb resource for the pastry student, as well as the established chef. His years of experience as a chef and teacher shine through in these well-formulated recipes and insightful tips. This is an essential book for every student of pastry who aspires to a higher level." -Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School
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Product details
Hardcover: 800 pages
Publisher: Wiley; 1 edition (February 21, 2003)
Language: English
ISBN-10: 0471359262
ISBN-13: 978-0471359265
Product Dimensions:
8.7 x 2 x 11 inches
Shipping Weight: 5.1 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
54 customer reviews
Amazon Best Sellers Rank:
#667,872 in Books (See Top 100 in Books)
A must to have reference Pastry Book for every serious pastry professional. It has very wide explanations about every single topic of Pastry, it gets very well complemented with the other Bo Friberg book The Professional Pastry Chef. I heard there's a new edition comming next year, what I found very good, because some of the topics are outdated or need to add more of the new techniques that have been used nowadays. My favorite by far is Advanced Bread and Pastry by Michel Suas, it is a much more actual version, beautiful edited and more graphic explanations.
A standard for pastry chefs both in school and out. No room for your own recipes but has side room on the columns. He offers basic instruction at the beginning of the book to ensure that everyone understands what he's using, how to make basic things like syrups.
This book is huge and some great recipes in it. so glad to add this to my collection. Glad this was one of the books we are required to have. It is a keeper this will not be sold back.
My daughter was so excited to receive this as a Christmas present. It was on her wish list and I was glad to find it at Amazon.
This book was a required textbook for my Pastry and Confections course. As textbooks go, it was useful and pertinent to the course, but several of the recipes did not work well. Fortunately, our instructor is an advanced baker by both training and trade and she was able to give us alternate recipes.
Great book
If You Cook Deserts & want to know the building blocks / technique / Old School Basics, get this! I'm afraid it's getting rarer & may become impossible to find!
I personally enjoyed the book, but 90% of people should just stick with Friberg's regular Professional Pastry Chef. The advanced book has a lot of repeated recipes from his previous pastry book, and many of the new techniques require a fully equipped pastry kitchen to attempt. Even most restaurant kitchens don't need this book. Still, it's interesting reading and very well written, so I can hardly fault it for being what it is. A book of very advanced techniques for pastry chefs. Just know what you're buying.
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