Long considered the pastry chef's bib le, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen. Bo Friberg, a Certified Master Pastry Chef and Instructor at The California Culinary Academy, has written a book that continues his tradition of excellence and commitment to the industry.|Chef Friberg shares his recipes for such delicious desserts as Apple Tart Parisienne, Wild Strawberries Romanoff in Caramel Boxes, and Mocha Meringues. Not only has he devoted whole chapters to sugar work, decorations, sauces and fillings, but he has also included extensive information on mise en place and basic doughs. By simplifying the instructions for his complex recipes, he has made them easier than ever for the professional to execute. |
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 a professional searching for more recipesNov 19, 2009
this is a good book for recipes. i do wish it had more photos. the directions may be a little complicated for your at home baker. i would have liked a more simplified step by step myself.
 very nice book. Thank youJul 11, 2009
I really like this book! "The Professional Pastry Chef ( 3rd Edition)" is very interesting and it has different techniques.
i am glad i got this bookApr 25, 2009
The book came in great shape just like she or he described and i am very pleased
5 of 5 found the following review helpful:
Highly recommended!Mar 08, 2002
I am very impressed with this book and highly recommend it. The recipes are varied, from basic cookies to quick breads to impressive plated desserts. It is not for someone who wants to spend no more than 15 minutes, mix a few ingredients and get a dozen cookies (although some recipes are very quick and easy), but it is perfect for me, an adventurous home baker who frequently needs to double or quadruple batches to obtain the quantities I need. Most recipes yield at least double the quantities of standard cookbooks, but there are frequently instructions on making smaller quantities or using alternate pan sizes. Do-ahead instructions are common, which is also a big plus to me. I also am pleased that most measurements are by weight rather than volume. Not only is this more accurate, but, with a good scale, it is much quicker and easier. There are several things explained, such as air-spraying chocolate, that I may never do, but was very interested in reading how they are done. Less "professional"options are often included, such as sifting cocoa rather than the air-spraying. All in all, this is my new favorite cookbook, both for actual baking and for curling up and reading. It has given me lots of inspiration and I can hardly wait to get cooking!
4 of 4 found the following review helpful:
What a Master!Nov 28, 2001
Just look at the photos and you know Bo is a master. His recipes are creative and I have yet to be disappointed in the results. Warning, however: Every recipe I have tried takes many hours and in some cases you have larger portions (for the plated desserts) than the average hungry human can handle. The recipe for the dessert on the cover, for example, yields a dessert that should be shared by two. (It is, by the way, amazingly good.) This is encyclopedic; far more than a set of recipes. Bo's explanations of techniques, lists, chemistry lessons, etc. are great and give you a reference you can use whenever you are baking.
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based on 26 reviews
