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The Advanced Professional Pastry Chef

By Bo Friberg
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
The Advanced Professional Pastry Chef by Bo Friberg is an essential reference for pastry chefs and serious home bakers seeking to master advanced baking and pastry techniques. It expands on Friberg's foundational work to cover modernistic desserts, chocolate artistry, sugar and marzipan creations, and more. With clear explanations and step-by-step photographs, this book is crafted to meet the demands of a professional pastry kitchen.
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Format: Hardback
$15299
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book is ideal for experienced pastry chefs wishing to enhance their skills and dedicated home bakers interested in professional-level pastry techniques.

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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.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. No longer just an afterthought, restaurants now boast separate dessert menus, with the pastry chef acknowledged by name.

The Advanced Professional Pastry Chef expands Bo Friberg's work and brings coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its sister volume on the basics, this book covers subjects such as modernistic desserts, chocolate work, and sugar and marzipan creations. It is designed to meet the needs of the pastry kitchen.

This reference work features clear explanations, step-by-step how-to photographs, and recipesβ€”all presented in a lively, reader-friendly style.

Book Details

INFORMATION

ISBN: 9780471359265

Publisher: John Wiley & Sons Inc

Format: Hardback

Date Published: 04 July 2003

Country: United States

Imprint: John Wiley & Sons Inc

Illustration: Photos: 91 B&W, 122 Color; Drawings: 290 B&W, 0 Color; Tables: 6 B&W, 0 Color

Contributors:

  • With Amy Kemp Friberg

Audience: Professional and scholarly

DIMENSIONS

Spine width: 51.0mm

Width: 229.0mm

Height: 279.0mm

Weight: 2608g

Pages: 864

Collections

Baking & Cakes Cook Books Bo Friberg Cook Books & Recipes Cooking & Food Non-Fiction

About the Author

BO FRIBERG is a Certified Master Pastry Chef with over forty years of experience in the industry. He has received numerous awards and honors, including two gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast. Currently, he is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.

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