The Advanced Professional Pastry Chef

by Bo Friberg

This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its "sister" volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.

Genres: Cookbooks, Cooking, Food, Food and Wine, Nonfiction

896 pages, Hardcover

First published February 21, 2003

Reviews

[michelle]

brilliant.

i plan on using this a lot in my studies and in the future, especially all the tuile templates!

[T]

I love love love this book!

[Stacy]

Again, essential reading for any pastry person.