The professional pastry chef : fundamentals of baking and pastry /
Bo Friberg, with Amy Kemp Friberg.
- Fourth edition.
- xvii, 1020 pages, 24 unnumbered pages of plates : illustrations (some colour) ; 29 cm
Includes index.
Preface -- Introduction -- Mise en Place -- Basic Doughs -- Yeast Breads -- Flatbreads, Crackers, and Rolls -- Breakfast Breads and Pastries -- Cookies -- Tarts, Pies, Cobblers, and Crisps -- Tea Cakes, Pound Cakes, Muffins, and Other Quick Breads -- Sponge Cakes and Cake Bases -- Basic Chocolate Work and Decorating Techniques -- Decorated Cakes -- Individual Pastries -- Plated Desserts -- Ice Cream and Sorbets -- Custards, Puddings, Mousses, Charlottes, and Bavarian Creams -- Sauces, Syrups, and Fillings -- Ingredients -- Equipment -- Weights, Measures, and Yields -- Index. Chapter 1. Chapter 2. Chapter 3. Chapter 4. Chapter 5. Chapter 6. Chapter 7. Chapter 8. Chapter 9. Chapter 10. Chapter 11. Chapter 12. Chapter 13. Chapter 14. Chapter 15. Chapter 16. Appendix A. Appendix B. Appendix C.
"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.