Bo Friberg

The Advanced Professional Pastry Chef

• Gebundenes Buch

Produktbeschreibung

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. This book covers advanced material and - like chef Bo s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today s pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.

Topics covered in depth include:

Decorated cakes
Modernist desserts
Wedding cakes and holiday favorites
Sugar work
Marzipan figures
Chocolate decorations Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.

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Produktdetails

• Verlag: Wiley & Sons
• Artikelnr. des Verlages: 14635926000
• 4. Aufl.
• Seitenzahl: 896
• Erscheinungstermin: 4. Juli 2003
• Englisch
• Abmessung: 289mm x 220mm x 49mm
• Gewicht: 2325g
• ISBN-13: 9780471359265
• ISBN-10: 0471359262
• Artikelnr.: 14919083

Autorenporträt

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.

Inhaltsangabe

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.