The professional pastry chef : fundamentals of baking and pastry / Bo Friberg, with Amy Kemp Friberg.
Material type: TextPublisher: New York : J. Wiley, [2002]Copyright date: ©2002Edition: Fourth editionDescription: xvii, 1020 pages, 24 unnumbered pages of plates : illustrations (some colour) ; 29 cmContent type:- text
- unmediated
- volume
- 0471359254
- 9780471359258
- 641.865 21
- TX773 .F75 2002
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.865 FRI (Browse shelf(Opens below)) | 1 | Available | A410484B |
Includes index.
Preface -- Introduction -- Chapter 1. Mise en Place -- Chapter 2. Basic Doughs -- Chapter 3. Yeast Breads -- Chapter 4. Flatbreads, Crackers, and Rolls -- Chapter 5. Breakfast Breads and Pastries -- Chapter 6. Cookies -- Chapter 7. Tarts, Pies, Cobblers, and Crisps -- Chapter 8. Tea Cakes, Pound Cakes, Muffins, and Other Quick Breads -- Chapter 9. Sponge Cakes and Cake Bases -- Chapter 10. Basic Chocolate Work and Decorating Techniques -- Chapter 11. Decorated Cakes -- Chapter 12. Individual Pastries -- Chapter 13. Plated Desserts -- Chapter 14. Ice Cream and Sorbets -- Chapter 15. Custards, Puddings, Mousses, Charlottes, and Bavarian Creams -- Chapter 16. Sauces, Syrups, and Fillings -- Appendix A. Ingredients -- Appendix B. Equipment -- Appendix C. Weights, Measures, and Yields -- Index.
"The reference of choice for thousands of pastry chefs and home cooks; ; A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.; ; The new 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. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. 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."--Publisher description.
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