Synopsis
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This is 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.
From the Inside Flap
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A favorite of serious chefs and passionate home bakers
worldwide, The Professional Pastry Chef offers comprehensive
coverage of basic baking and pastry techniques, all presented in
a fresh and approachable way. Now skillfully revised to address
the latest developments in pastry making, this classic resource
is truly the reference of choice for anyone looking to achieve
true artistry in today's pastry kitchen.
The Professional Pastry Chef contains encyclopedic guidance on
the preparation and presentation of an abundant array of pastries
and desserts--including breads, cakes, cookies, tarts, petits
fours, croissants, Danish pastries, mousses, soufflEs, ice
creams, sorbets, and sauces, s, and fillings--plus a
completely new chapter covering flatbreads, crackers, and rolls.
Moving effortlessly between the most basic puff pastry and such
subtly contemporary creations as Mapone Cheesecake with
Cassis Panna Cotta Topping and Meyer Lemon Tarts with
Lemon-Verbena Whipped Cream, The Professional Pastry Chef puts a
world of edible delights within reach. The Fourth 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.
Throughout, award-winning Executive Pastry Chef Bo Friberg
explains not only how to perform procedures but also the
principles behind them, helping to build a firm foundation based
on understanding rather than memorized formulas. His clear
explanations provide an easy-to-follow guide through ingredients
and mise en place preparation as well as pastry equipment,
techniques, and plated presentation. Chef Friberg's step-by-step
instructions are generously supplemented with illustrations that
demystify even the most complex procedures, while ready-to-use
templates are included to help save time and effort in the
kitchen.
Finished dishes are brought to life with almost 100 vivid color
photographs that add a sublime touch of visual inspiration, along
with new Chef's Tips and sidebars that offer instant access to
key material where and when it's needed.
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.