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Synopsis
Long considered the pastry chef's bible, The Professional Pastry Chef has now been completely revised and is presented in a larger, simplified format that is much easier to use.. This third edition offers over 1,000 tempting recipes and is a complete guide to preparation and elegant presentation. 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. You'll find techniques that enable you to make high-tech, nouvelle creations. 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 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. Also included are: 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; and nutritional analysis of the recipes in the Light Desserts chapter.
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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.
Synopsis
This specialty cookbook serves as a thorough guide to the preparation and presentation of pastries and desserts. It contains over 500 recipes, supplemental illustrations and instructions for decorative finishes. This edition includes such changes as consolidated introductions, updated information on technical advances in pastry-making, and expanded light desserts chapter and a new chapter on country-style desserts.
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- PublisherVan Nostrand Reinhold
- Publication date1996
- ISBN 10 0442015976
- ISBN 13 9780442015978
- BindingHardcover
- LanguageEnglish
- Edition number3
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The Professional Pastry Chef
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Van Nostrand Reinhold (edition 3rd), 1996
ISBN 10: 0442015976
ISBN 13: 9780442015978
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