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The Professional Pastry Chef
Fourth Edition by Bo Friberg

Bo Friberg, Certified Master Pastry Chef, is Baking and Pastry Department Chair at The Professional Culinary Institute in Campbell, California. With more than forty years of experience in the industry, he has received numerous awards and honors for his work.

A companion to the popular Advanced Professional Pastry Chef, Professional Pastry Chef: Fundamentals of Baking and Pastry is a most authoritative American pastry and baking reference for professional pastry chefs and students of the art.

  • Contains more than 650 recipes based on American applications of European techniques
  • Features 100 4-color photographs illustrating finished recipes
  • Provides over 275 drawings and templates offering step-by-step guidance through many of the more challenging techniques and presentations
  • Includes new chapters covering homestyle desserts, flatbreads, and crackers
Chef Bo Friberg is an acclaimed pastry chef and instructor. Students and seasoned professionals will gain great benefit from this book, as a text and training tool, and as a useful reference for on-the-job.

This is a new, updated edition of Chef Bo's complete guide to the preparation and presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, desserts, and much more.

Full techniques are included throughout.

This edition is in a large, 9 x 11, easy-to-use format. More than 650 tempting recipes. Includes charts, diagrams and full color photographs.

Contents:

  1. Mise en Place
  2. Basic Doughs
  3. Yeast Breads
  4. Flatbreads, Crackers, and Rolls
  5. Breakfast Breads and Pastries
  6. Cookies
  7. Tarts, Pies, Cobblers, and Crisps
  8. Tea Cakes, Pound Cakes, Muffins, and Other Quick Breads
  9. Sponge Cakes and Cake Bases
  10. Basic Chocolate Work and
  11. Decorating Techniques
  12. Individual Pastries
  13. Plated Desserts
  14. Light Desserts
  15. Ice Cream and Sorbets
  16. Assembled Frozen Desserts
  17. Custards, Puddings, Mousses, Charlottes, and Bavarois
  18. Sauces, Syrups, and Fillings
Appendices:
  • Ingredients
  • Equipment
  • Weights, Measures, and Yields
Index

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The Professional Pastry Chef
Fourth Edition by Bo Friberg
1,040 pages $70.00 + shipping
Texas residents please add 6.75 % sales tax

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