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The Professional Pastry Chef (3rd Edition)
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From the Inside Flap
The Professional Pastry Chef Third Edition Bo Friberg The Culinary Institute of America at Greystone A longtime favorite of pastry lovers and serious chefs worldwide, this comprehensive specialty cookbook has grown to nearly 1,200 pages and is presented in a larger, simplified format that is much easier to use. The third edition of The Professional Pastry Chef offers over one thousand tempting recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and elegant presentation of an abundance of pastries and desserts including breads, cakes, cookies, tarts, petits fours, croissant and Danish, mousses, soufflés, ice creams, sorbets, and candies. Instructions for every recipe have been revised and rewritten to make them as comprehensible and easy to follow as possible, and all feature both U.S. and metric measures for each ingredient. The third edition of The Professional Pastry Chef has added up-to-the-minute coverage of technical advances in pastry making. You'll find techniques that employ such tools as silicone baking mats, stencils, silkscreens, and acetate or polyurethane strips, enabling you to make high-tech, nouvelle creations. The Light Desserts chapter now offers twice as many selections that will please your palate, your heart, and your waistline, plus, a new chapter on American and European Country Desserts has been added in response to the rebirth of these classics across the nation. Each recipe-thoroughly tested by the author and thousands of his students-has been refined to perfection and is virtually foolproof. In new recipe introductions, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, ingredient substitutions, and professional techniques to produce professional results. The origin and history of the classics are also revealed. New photographs are a feast for the eyes as well as the imagination. More than 150 color photographs and 450 step-by-step illustrations help you build confidence as you master each technique. And with the aid of life-size templates that can be copied directly from the book, you can create tulip shells, chocolate and fondant ornaments, dessert cases, cast sugar showpieces, and chocolate or marzipan decorations. In addition to the complete assembly of recipes, the book contains professional guidance, instruction, and information on: * Pastry ingredients and equipment, including quality determination, usage, storage, and origin * Plate presentations utilizing sprayed and piped chocolate, sauce painting, stencils, and caramelized sugar ornaments * Conversion tables, equivalency tables, and high altitude baking adjustments * Nutritional analysis of the recipes in the Light Desserts chapter Far more than just a compendium of specialty recipes, The Professional Pastry Chef, Third Edition, is a comprehensive reference on all aspects of the art of baking and pastry. It is no surprise that this definitive work has become an essential, all-in-one sourcebook for professional pastry chefs, apprentices, students, and pastry enthusiasts everywhere. From San Francisco Sourdough Loaves to Caramel Boxes with Caramel-Macadamia Nut Mousse, you'll turn out perfect results every time under the guidance of Master Pastry Chef Bo Friberg.
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About the Author
About the Author Bo Friberg is a Certified Master Pastry Chef with over 40 years of professional experience in the industry. In 1995, Chef Friberg was selected as a member of the opening team at The Culinary Institute of America at Greystone, where he is currently an instructor. Chef Friberg graduated from the Confectionery Association School of Sweden and holds a degree as a Master Confectioner. He has worked in both small shops and large retail and wholesale operations in the United States and Europe, and was pastry chef for Swedish American Lines Cruise Ships. In addition, he has demonstrated the art of pastry making on three television shows including the highly acclaimed public television series Cooking Secrets of The CIA, Cooking at the Academy, and NBC's Today Show, and he has spent 17 years teaching all levels of students at the California Culinary Academy where he was again part of the school's opening faculty team. Chef Friberg has received awards and honors for his work in Europe and in the United States. He has received gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast.
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Product details
Hardcover: 1184 pages
Publisher: Wiley; 3 edition (December 21, 1995)
Language: English
ISBN-10: 0471285765
ISBN-13: 978-0471285762
Product Dimensions:
8.9 x 2 x 11.4 inches
Shipping Weight: 5.9 pounds
Average Customer Review:
4.6 out of 5 stars
183 customer reviews
Amazon Best Sellers Rank:
#358,359 in Books (See Top 100 in Books)
I got both this book and the companion Advanced book for my son, who just took over as Pastry Chef at a local restaurant. He has spent years baking breads and being a line cook, but needed a better understanding of the science behind and methods of professional baking in large quantities. He absolutely loves these and says they've been very helpful. He is mostly referring to the "Fundamentals" book for now, and says it's got a whole lot of really good recipes, and then explains why each recipe works and the different techniques used. It's been a great help to him, and made a great gift.
Everyone says baking is a science and yet many baking recipes online and in some books are vague in their directions especially for beginners. This book is different it describes in detail what you are trying to do (chemically speaking) and tells you when it's done versus over done (mixing and cooking wise). For me it's taken the fear and mystery out of baking.As a bonus it also tells you how to plate some of the desserts. How FUN!Also the recipes are given in weight which (according to the book) 1) will give you more consistent results and 2) frankly it's easier to deal with. I just zero the scale after each dry ingredient added into the mixing bowl and spoon in the ingredients (saves me washing several smaller bowls).The recipes do seem to be bigger batches than normal online recipes, but in some cases that's a good thing. For example I made crepes (which were better than ANY crepes I've had even without any filling), the bigger batch is not actually that big because it may take several tries to get the hang of putting in the right amount of batter and swirling your pan fast enough.
My niece is currently in culinary school and I bought this as a gift for her. Her professors are impressed with how comprehensive the book is and have said they wished they had access to the information in this book when THEY were training. Absolutely comprehensive, from describing techniques to what tools pastry chefs need to sections solely dedicated to bread, cakes, cookies, icing, etc. Loads of recipes and great tips that work for even the home amateur pastry chef. Would HIGHLY recommend to any aspiring pastry chef.
Really great book if you want to really understand baking. I found the book to be very helpful. I'm not a student so the recipes can be a bit complex for me but I have still learned a lot.
I purchased this book during my senior year of college as a culinary arts students at Johnson & Wales University in 2002. Even now, 14 years later, I still cherish it dearly. It is well written, the formulas are fantastic and the baked breads, pastries and desserts turn out great and tasty. What I loved most when I originally purchased it back then, is that it was written in the style of a veteran chef, speaking to and teaching younger apprentices the fundamentals and foundations of baking. It is filled with little anecdotal stories, best practices tips and scientific breakdown of the baking process. What I love most about it now, after having worked in the industry, is that I see and know first-hand, the artistry and wisdom in the formulas. I have made countless creations using Bo's formulas and although I have tweaked some over the years, I still keep the essence of what the original formulas were trying to convey. Whether a professional chef or culinary student at home, this book is highly recommended. Due to the yield sizes and techniques, it may be a bit intimidating for home bakers.
This is a great recipe book for those who have some experience baking at home or work situation for some length of time. It has recipes for both small and larger batches, which makes it practical for both home use and commercial use. The recipes and techniques are well versed and easy to understand, even amidst the heft of the book size itself. The price is a bargain for those who are looking for excellent answers to the details in baking. This is a book to keep for many years as a reference and guide.
Really, it's all here. Techniques, ingredients, terminologies -- everything a professional baker would need. The problem is that I'm not a professional baker, just a modest home baker. I find the book fun and informative to read but very difficult to use. As other reviews have noted the portions are gargantuan, often including four cakes or many dozens of cookies. Some include pared down quantities, but even those produce two cakes. That might be great for some but I find it intimidating.
A plethora of great recipes and clear detail. Pictures are also gorgeous.I made a lot of amazing sweets with this volume!
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