The Professional
Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg brings
up-to-date coverage of the latest baking and pastry techniques to a new
generation of pastry chefs and serious home bakers.
Covers advanced
material like chef Bo's classic The Professional Pastry Chef Fourth Edition -
contains contemporary information to meet the needs of today's pastry kitchen.
The Professional
Pastry Chef 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
• 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.
About author:
BO FRIBERG is a
Men 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.
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Bo Friberg; | 800 pages
