Publisher Description

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.

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 P

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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, soufflés, 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.

Author Biography

BO FRIBERG, Certified Master Pastry Chef, is Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. With more than forty years of experience in the industry, he has received numerous awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the art of pastry making on television shows, including the highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC's Today show.
Visit Chef Bo on his Web site at

Table of Contents

Preface vii Introduction xiii Chapter 1 Mise en Place 3 Chapter 2 Basic Doughs 59 Chapter 3 Yeast Breads 89 Chapter 4 Flatbreads, Crackers, and Rolls 163 Chapter 5 Breakfast Breads and Pastries 207 Chapter 6 Cookies 259 Chapter 7 Tarts, Pies, Cobblers, and Crisps 323 Chapter 8 Tea Cakes, Pound Cakes, Muffins, and Other 383 Quick Breads Chapter 9 Sponge Cakes and Cake Bases 429 Chapter 10 Basic Chocolate Work and Decorating 451 Techniques Chapter 11 Decorated Cakes 485 Chapter 12 Individual Pastries 539 Chapter 13 Plated Desserts 603 Chapter 14 Ice Cream and Sorbets 711 Chapter 15 Custards, Puddings, Mousses, Charlottes, and Bavarian 755 Creams Chapter 16 Sauces, Syrups, and Fillings 807 Appendix A: Ingredients 847 Appendix B: Equipment 937 Appendix C:Weights, Measures, and Yields 971 Index 994

Long Description

"Theres something for everyone in this updated edition of Bo Fribergs 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 Ppin, author, teacher, and host of his own public television series "I often turn to my battered, well-used copy of Fribergs classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. Im 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 Cafs 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

Feature

The most authoritative American pastry and baking reference for professional pastry chefs and serious home cooks.

• 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.

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