The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques by

Description: The Advanced Professional Pastry Chef by Bo Friberg, Amy Kemp Friberg Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description This new advanced volume, which expands Bo Fribergs 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 todays 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. Back Cover Elegant techniques for the accomplished baker Master Chef Bo Friberg returns with sophisticated dessert recipes for the advanced professional chef and the serious home baker. A companion to the popular The Professional Pastry Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The Advanced Professional Pastry Chef. "Bo Fribergs The Advanced Professional Pastry Chef is a superb resource for the pastry student, as well as the established chef. His years of experience as a chef and teacher shine through in these well-formulated recipes and insightful tips. This is an essential book for every student of pastry who aspires to a higher level." -Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School Flap Desserts are at once the ultimate indulgence of the fine diner and the ultimate test of a pastry chefs culinary skill. An elegant dessert not only provides perfect closure to a memorable meal, but also showcases a chefs unique powers of preparation, execution, and presentation. Culinary students and serious home bakers alike require an authoritative guide to the increasingly sophisticated pastries that are served in the worlds best restaurants. The Advanced Professional Pastry Chef offers nearly 650 such recipes, revealing new and favorite techniques to todays generation of pastry professionals. A companion to Master Chef Bo Fribergs classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, this comprehensive collection is ideal for second-year courses in baking programs at culinary schools, as well as for accomplished chefs in personal or professional kitchens who want to keep abreast of contemporary trends. Chef Bo begins with elegant decorated cakes, describing the myriad complications and variations, then moves on to creating individual pastries and plated, frozen, and low-calorie desserts. He presents a special chapter on wedding cakes, which includes valuable information on the corollary business aspects, such as calculating size and determining cost. Other chapters address the rich world of charlottes, custards, Bavarian creams, mousses, soufflés, modernist desserts, and holiday favorites. Most importantly, in this advanced volume, Chef Bo offers clear, concise instructions, reinforced with line drawings and step-by-step photographs, of advanced decorating techniques, sugarwork, and chocolate artistry, as well as marzipan figures. Recipes include: Opera Cake Petite Chocolate and Brandied Cherry Pastries Milk Chocolate Marquise with Finger Banana Center and Red Currant Sauce Cinnamon Semifreddo Venizio with Coffee Bean Crisps Date-Stuffed Saffron-Poached Pears with Chardonnay Wine Sauce ... and many more. A special chapter on holiday desserts contains a host of traditional recipes, including Santas Gingerbread Chalet, Swedish Spice Bread (Vörtbröt), and Chestnut Rum Torte. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, ensuring the recipes remain eminently accessible throughout. With over 100 vivid color photographs that bring the delicacies remarkably to life, The Advanced Professional Pastry Chef provides expert instruction on the latest and greatest desserts for the serious baker. Author Biography BO FRIBERG is a 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. Table of Contents Preface. Acknowledgments. Chapter 1. Decorated Cakes. Chapter 2. Wedding Cakes. Chapter 3. Individual Pastries. Chapter 4. Plated Desserts. Chapter 5. Frozen Desserts. Chapter 6. Light and Low-Calorie Desserts. Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Soufflés. Chapter 8. Modernist Desserts. Chapter 9. Holiday Classics and Favorites. Chapter 10. Chocolate Artistry. Chapter 11. Sugarwork. Chapter 12. Marzipan Modeling. Chapter 13. Advanced Decorations. Chapter 14. Basic Recipes. Appendix: Weights, Measures, and Yields. Index. Prizes Winner of IACP Crystal Whisk Award (Food Reference) 2004 Long Description Elegant techniques for the accomplished baker Master Chef Bo Friberg returns with sophisticated dessert recipes for the advanced professional chef and the serious home baker. A companion to the popular The Professional Pastry Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The Advanced Professional Pastry Chef. "Bo Fribergs The Advanced Professional Pastry Chef is a superb resource for the pastry student, as well as the established chef. His years of experience as a chef and teacher shine through in these wellformulated recipes and insightful tips. This is an essential book for every student of pastry who aspires to a higher level." Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School Feature Contains more than 495 recipes based on American applications of European techniques. Features 100 four-color photographs of finished pieces. Provides both drawings and how-to photos to guide readers through many of the more challenging techniques and presentations. Includes exciting chapters covering modernist desserts, plated desserts, and decorated cakes, including wedding cakes. Details ISBN0471359262 Author Amy Kemp Friberg Short Title ADVD PROFESSIONAL PASTRY CHEF Language English ISBN-10 0471359262 ISBN-13 9780471359265 Media Book Format Hardcover Year 2003 Edition 4th Subtitle Advanced Baking and Pastry Techniques Replaces 9780442015978 Birth 1940 Residence US Imprint John Wiley & Sons Inc Place of Publication New York Country of Publication United States Replaced by 9780471432838 DOI 10.1604/9780471359265 UK Release Date 2003-07-04 NZ Release Date 2003-03-10 Publisher John Wiley & Sons Inc Publication Date 2003-07-04 DEWEY 641.865 Illustrations Photos: 91 B&W, 122 Color; Drawings: 290 B&W, 0 Color; Tables: 6 B&W, 0 Color Audience Professional & Vocational US Release Date 2003-07-04 AU Release Date 2003-02-23 Pages 864 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:406956;

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