| | |  | Baking Supplies | Home » » The Advanced Professional Pastry Chef | | | | | | | Description: | | 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 (Wiley: 0-471-35925-4)--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, and 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.
Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work. | | | Features: | |
• ISBN13: 9780471359265
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
| | | Product Details: | | | Author:
| Bo Friberg | | Hardcover:
| 800 pages | | Publisher:
| Wiley | | Publication Date:
| February 21, 2003 | | Language:
| English | | ISBN:
| 0471359262 | | Package Length:
| 11.1 inches | | Package Width:
| 9.0 inches | | Package Height:
| 2.0 inches | | Package Weight:
| 5.14 pounds | | Average Customer Rating:
|  based on 22 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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 Eye CandyApr 02, 2010
Beautiful, not for the time challenged or cupcake slackers. You need time and patience in order to complete these recipes, and will have to flip around for the components of some of them.
Lovely to look at, and may inspire folks to try some of the feats presented.
-1 star for repeated recipesFeb 19, 2010
I personally enjoyed the book, but 90% of people should just stick with Friberg's regular Professional Pastry Chef. The advanced book has a lot of repeated recipes from his previous pastry book, and many of the new techniques require a fully equipped pastry kitchen to attempt. Even most restaurant kitchens don't need this book. Still, it's interesting reading and very well written, so I can hardly fault it for being what it is. A book of very advanced techniques for pastry chefs. Just know what you're buying.
 Great BookJan 07, 2010
It was a Christmas present for my nephew who is Chef. The cookbook was one that my niece said that he really wanted. He is enjoying the cookbook.
0 of 33 found the following review helpful:
 bookJun 27, 2009
much money for this book, sorry is my opinion i don't care if your no review my opinion is personal,but, if your check my record i don't now how many book i buy to your something good or regular but this i don't like please no review this in my opinion for your no for customer
1 of 1 found the following review helpful:
Excellent book, everything in one placeDec 19, 2008
This book deals with a very wide raneg of techniques, and has quite a few good recipes. Some of the recipes may be a bit of a problem when scaled down for home baking, but if you do have some experience (which you should if you are considering this book, this is not for beginners) you can easily adjust it. Also, boiled sugar recipe doesn't work in humid climates, but if you come up with proportion which does work for you, tips and techniques are still very valuable.
Highlights of the book - tuile and ladyfingers batter recipes. I use both of those regularly, I love the look of decorated sponge cakes, but I actually use ladyfingers sponge batter (given in cake section at the begining, not lady fingers biscuits) instead of joconde sponge for decorated sponge layers (joconde is a bit more dry) and it turns out perfect.
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