The Professional Pastry Chef
The Professional Pastry Chef contains a wealth of instruction and recipes for aspiring pastry chefs. Here you will enjoy one of the top instructional pastry-making cookbooks ever published. This book is a must-have with information on preparing breads, pastries, candies, cakes, and desserts of all kinds, including restaurant-quality selections.
Format: Hardcover with dust jacket, 1154 pages.
Copyright: 1996, Third Edition
Publisher: Van Nostrand Reinhold
Author: Bo Friberg
Description: If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you sec the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline.
A longtime favorite of pastry lovers and serious chefs worldwide, this comprehensive specialty cookbook has grown to over 1,000 pages and is presented in a larger, simplified format that is much easier to use. The Third Edition of The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites.
Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible.
The Third Edition of The Professional Pastry Chef has added up-to-the-minute coverage of new trends and technical advances in pastry making. You'll find techniques that employ such tools as silicone baking mats, stencils, trowels, and acetate or polyurethane strips, enabling you to make high-tech, nouvelle creations. Plus, there's a brand new chapter on American and European country desserts, those yummy favorites that are gaining popularity 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 brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.
New photographs are a feast for the eyes as well as the imagination. Over 125 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 cookie shells, chocolate and fondant ornaments, dessert cases, cast sugar and chocolates, or marzipan decorations. You'll find twice as many templates, stencils, and tables in this revised Third Edition.
In addition to an exquisite assortment of recipes, the book contains professional guidance on:
- Pastry ingredients and equipment
- Decorating with chocolate, fondant, marzipan, and sugar
- Plate presentation
- Conversion and equivalency tables
Far more than just a compendium of specialty recipes, The Professional Pastry Chef, Third Edition, is a comprehensive reference on all aspects of the preparation and presentation of pastries and desserts. It is no accident that this definitive work has become an essential, all-in-one sourcebook for professional pastry chefs, apprentices, students, and pastry lovers everywhere. Whether you're creating chocolate hazelnut cake or Florentine and Sacher torts, you'll turn out perfect results every time under the expert guidance of Master Pastry Chef Bo Friberg.
Condition: Good condition. Dust jacket has some worn corners. A couple pages have light creases.
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