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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition :: 0471359254
Description
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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.Editorial Descriptions are usually submitted by the manufacturers, publishers and authors. Contact us if you are one of them, and wish to change the above description. |
Reviews
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Author: Guest
This is an excellent reference book for me being a home cook who is serious about baking and pastry making. There are a lot of tips and 'bakers secrets' which I find useful when making large quantities of products. Methods are explained in detail and easy to understand with diagrams. Would like to see more photos and each photo with a page no. refering to the recipe. This is more a text book and not simply a recipe book. It would not be suitable for someone who is not interested in the 'technical' aspects of cooking.
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Author: Guest
There are great pictures of plated deserts. I used many of his ideas in class. There are even directions on how to do plate designs. I am still not so sure about some of the receipes.
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Author: Guest
Monster of a book. I guess it contains a lot of useful information as well. However, I have tried to make a pecan pie (not that you can find a recipe for a regular pecan pie here), not once but at least three times, following Mr Friberg's short dough recipe. Every time it turned out a disaster. Instead of being hard and crunchy it turned out soggy and the pie was simply falling apart. I've tried using just butter, butter and margarine, the results were the same. After taking the dough out of the fridge it's sticky and impossible to roll out without adding extra flour. I can't explain it, but perhaps Mr Friberg has some explanation for that. In the past I used to use a much simpler book, written by a woman (don't remember the name) and every recipe from that book worked out fine. Unfortunately I don't have it anymore.
I am very, very disappointed, after completing just another pecan pie disaster, intended for a friend.
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Author: Guest
The one thing I can say about this book is that it's the only one that if you follow the recipe it's certain that you'll get a great dessert.
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Author: Guest
This book provides both complex plated desserts for the more advanced and simple desserts for the begginer. In depth explanations of culinary terms are provided, making the book a good resource. While most of the recipes are outstanding, the muffin recipes are lacking in taste. However, the rest of the book is superb and authoritative. A must have for cooks and chefs alike.
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