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The Advanced Professional Pastry Chef

Amy Kemp Friberg (With), Bo Friberg 

ISBN: 978-0-471-35926-5

February 2003

864 pages

To Purchase this product, please visit
https://dev.store.wiley.com/en-ca/The+Advanced+Professional+Pastry+Chef-p-9780471359265

The Advanced Professional Pastry Chef

Amy Kemp Friberg,Bo Friberg

Hardcover
978-0-471-35926-5
February 2003
CAD $83.95
Description
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. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.
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.
New to Edition
Features
  • Includes more than 495 recipes based on American applications of European techniques.
  • Features 100 four-color photographs of finished pieces.
  • Provides both drawings and how-to photos to guide readers through many of the more challenging techniques and presentations.
  • Includes exciting chapters covering modernist desserts, plated desserts, and decorated cakes.
  • Companion web site: www.chefbo.com
To Purchase this product, please visit
https://dev.store.wiley.com/en-ca/The+Advanced+Professional+Pastry+Chef-p-9780471359265