The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

4.37 avg rating
( 1,110 ratings by Goodreads )
 
9780471359258: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
View all copies of this ISBN edition:
 
 

Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

"synopsis" may belong to another edition of this title.

From the Inside Flap:

The Professional Pastry Chef
Fourth Edition

A favorite of serious chefs and passionate home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all presented in a fresh and approachable way. Now skillfully revised to address the latest developments in pastry making, this classic resource is truly the reference of choice for anyone looking to achieve true artistry in today's pastry kitchen.

The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts-including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, souffl?s, ice creams, sorbets, and sauces, syrups, and fillings-plus a completely new chapter covering flatbreads, crackers, and rolls.

Moving effortlessly between the most basic puff pastry and such subtly contemporary creations as Mascarpone Cheesecake with Cassis Panna Cotta Topping and Meyer Lemon Tarts with Lemon-Verbena Whipped Cream, The Professional Pastry Chef puts a world of edible delights within reach. The Fourth 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.

Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures but also the principles behind them, helping to build a firm foundation based on understanding rather than memorized formulas. His clear explanations provide an easy-to-follow guide through ingredients and mise en place preparation as well as pastry equipment, techniques, and plated presentation.

Chef Friberg's step-by-step instructions are generously supplemented with illustrations that demystify even the most complex procedures, while ready-to-use templates are included to help save time and effort in the kitchen.

Finished dishes are brought to life with almost 100 vivid color photographs that add a sublime touch of visual inspiration, along with new Chef's Tips and sidebars that offer instant access to key material where and when it's needed.

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.

From the Back Cover:

"There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers." --Jacques Pépin, author, teacher, and host of his own public television series

"I often turn to my battered, well-used copy of Friberg's classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I'm grateful for this updated edition with its easy-to-find information and spectacular new photos." --Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague

"Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century." --Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco

"About this title" may belong to another edition of this title.

Other Popular Editions of the Same Title

9780470466292: The Professional Pastry Chef: Fundamentals of Baking and Pastry

Featured Edition

ISBN 10: 0470466294 ISBN 13: 9780470466292
Publisher: Wiley, 2021
Hardcover

Top Search Results from the AbeBooks Marketplace

Stock Image

1.

Friberg, Bo
Published by Wiley (2002)
ISBN 10: 0471359254 ISBN 13: 9780471359258
New Hardcover Quantity available: 20
Seller:
booksXpress
(Freehold, NJ, U.S.A.)

Book Description Wiley, 2002. Hardcover. Condition: new. Seller Inventory # 9780471359258

More information about this seller | Contact this seller

Buy New
US$ 52.51
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Seller Image

2.

Friberg, Bo
Published by John Wiley & Sons 3/5/2002 (2002)
ISBN 10: 0471359254 ISBN 13: 9780471359258
New Hardcover Quantity available: 1
Seller:
BargainBookStores
(Grand Rapids, MI, U.S.A.)

Book Description John Wiley & Sons 3/5/2002, 2002. Hardback or Cased Book. Condition: New. The Professional Pastry Chef: Fundamentals of Baking and Pastry. Book. Seller Inventory # BBS-9780471359258

More information about this seller | Contact this seller

Buy New
US$ 54.80
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Stock Image

3.

Friberg, Bo
Published by Wiley (2002)
ISBN 10: 0471359254 ISBN 13: 9780471359258
New Hardcover Quantity available: 1
Seller:
Book Deals
(Lewiston, NY, U.S.A.)

Book Description Wiley, 2002. Hardcover. Condition: BRAND NEW. Seller Inventory # 0471359254_abe_bn

More information about this seller | Contact this seller

Buy New
US$ 59.40
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Stock Image

4.

Friberg, Bo
Published by Wiley
ISBN 10: 0471359254 ISBN 13: 9780471359258
New Quantity available: 2
Seller:
Lakeside Books
(Benton Harbor, MI, U.S.A.)

Book Description Wiley. Condition: New. BRAND NEW, GIFT QUALITY! NOT OVERSTOCKS OR MARKED UP REMAINDERS! DIRECT FROM THE PUBLISHER!|VCF. Seller Inventory # DTH-S-9780471359258

More information about this seller | Contact this seller

Buy New
US$ 55.42
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds
Stock Image

5.

Friberg, Bo
Published by Wiley (2002)
ISBN 10: 0471359254 ISBN 13: 9780471359258
New Hardcover Quantity available: 1
Seller:
GlassFrogBooks
(Hawthorne, CA, U.S.A.)

Book Description Wiley, 2002. Condition: New. A+ Customer service! Satisfaction Guaranteed! Book is in NEW condition. Seller Inventory # 0471359254-2-1

More information about this seller | Contact this seller

Buy New
US$ 62.17
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Stock Image

6.

Friberg, Bo
Published by Wiley
ISBN 10: 0471359254 ISBN 13: 9780471359258
New Quantity available: 1
Seller:
My Books Store
(Tallahassee, FL, U.S.A.)

Book Description Wiley. Condition: new. Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!. Seller Inventory # MBSN0471359254

More information about this seller | Contact this seller

Buy New
US$ 59.17
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds
Stock Image

7.

Friberg, Bo
Published by Wiley (2002)
ISBN 10: 0471359254 ISBN 13: 9780471359258
New Hardcover Quantity available: 4
Seller:
Save With Sam
(North Miami, FL, U.S.A.)

Book Description Wiley, 2002. Hardcover. Condition: New. Brand New!. Seller Inventory # 0471359254

More information about this seller | Contact this seller

Buy New
US$ 72.61
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Stock Image

8.

Bo Friberg
ISBN 10: 0471359254 ISBN 13: 9780471359258
New Hardcover Quantity available: 4
Seller:
Grand Eagle Retail
(Wilmington, DE, U.S.A.)

Book Description Hardcover. Condition: New. 4th. Hardcover. The reference of choice for thousands of pastry chefs and home cooksA favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 1020 pages. 2.900. Seller Inventory # 9780471359258

More information about this seller | Contact this seller

Buy New
US$ 72.92
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Stock Image

9.

Bo Friberg
Published by John Wiley & Sons Inc, United States (2002)
ISBN 10: 0471359254 ISBN 13: 9780471359258
New Hardcover Quantity available: 1
Seller:
Book Depository International
(London, United Kingdom)

Book Description John Wiley & Sons Inc, United States, 2002. Hardback. Condition: New. 4th Edition. Language: English. Brand new Book. This is 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. Seller Inventory # AAS9780471359258

More information about this seller | Contact this seller

Buy New
US$ 73.26
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds
Stock Image

10.

Friberg, Bo
ISBN 10: 0471359254 ISBN 13: 9780471359258
New Quantity available: 1
Seller:
Qwestbooks
(Philadelphia, PA, U.S.A.)

Book Description Condition: New. . Seller Inventory # 535ZZZ00PRYN_ns

More information about this seller | Contact this seller

Buy New
US$ 75.41
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

There are more copies of this book

View all search results for this book