The Professional Pastry Chef

Fundamentals of Baking and Pastry

Author - Bo Friberg

The Professional Pastry Chef is the classic text book for all pastry students

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 production 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.

Contents - Mise en Place, Basic Doughs, Yeast Breads, Flatbreads, Crackers & Rolls Breakfast Breads & Pastries ,Cookies, Tarts, Pies, Cobblers & Crisps Tea Cakes, Pound Cakes, Muffins & Other Quick Breads, Sponge Cakes & Cake Basics, Basic Chocolate Work and Decorating Techniques, Decorated Cakes, Individual Pastries, Plated Desserts, Light Desserts, Ice Cream & Sorbets, Assembled Frozen Desserts, Custards, Puddings, Mousses, Charlottes & Bavarois Sauces, Syrups, Fillings Appendices: Ingredients, Equipment, Weights, Measures, Yields

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 www.chefbo.com

ISBN: 9780471359258

Publisher: John Wiley & Sons

Published: 2002

Pages: 1040