The Advanced Professional Pastry Chef
Author - 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.
This book features decorated cakes - Wedding Cakes Individual Pastries Plated Desserts Frozen Desserts Light Desserts Charlottes, Bavarian Creams, Mousses, Souffles Modernist Desserts Holiday Favorites Chocolate Artistry Sugar Work and Marzipan Figures Decorative Techniques Basic Recipes
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.
Chapters include instructions on Decorated Cakes, Wedding Cakes, Individual Pastries, Plated Desserts, Frozen Desserts, Light and Low-Calorie Desserts, Charlottes, Custards, Bavarian Creams, Mousses, Soufflés, Modernist Desserts, Holiday Classics and Favorites, Chocolate Artistry, Sugarwork, Marzipan Modeling, Advanced Decorations, Basic Recipes, as well as Weights, Measures, and Yields.
Publisher: John Wiley & Sons
Published: Feb 2003