The Professional Pastry Chef: Fundamentals of Baking and Pastry

"There′s something for everyone in this updated edition of BoFriberg′s classic opus on pastry. A must for the professional,whether student or teacher, it also offers recipes for breads,cookies, tarts, and cakes that will appeal to all serious amateurbakers."
Jacques Pépin, author, teacher, and host of his ownpublic television series

"I often turn to my battered, well–used copy of Friberg′sclassic for inspiration and education. Seasoned professional bakersand passionate amateurs alike will find his precise instructions tobe infallible for success. I′m grateful for this updated editionwith its easy–to–find information and spectacular newphotos."
Rick Rodgers, author of Kaffeehaus: Exquisite Desserts fromthe Classic Cafés of Vienna, Budapest, and Prague

"Bo Friberg is a rare innovator, a pioneer in his field, and aninspiration for a whole generation of pastry chefs. He has puttogether a collection of recipes that express an intimateconnection among flavors, presentation, technique, and creativity.The Professional Pastry Chef is a guide that will be a classic forthe 21st century."
Hubert Keller, chef/owner of Fleur de Lys restaurant, SanFrancisco

1. Mise en Place.

2. Basic Doughs.

3. Yeast Breads.

4. Flatbreads, Crackers and Rolls.

5. Breakfast Breads and Pastries.

6. Cookies.

7. Tarts, Pies, Cobblers and Crisps.

8. Tea Cakes, Pound Cakes, Muffins and Other Quick Breads.

9. Sponge Cakes and Cake Bases.

10. Basic Chocolate Work and Decorating Techniques.

11. Decorated Cakes.

12. Individual Pastries.

13. Plated Desserts.

14. Ice Cream and Sorbets.

15. Custards, Puddings, Mousses, Charlottes and Bavarois.

16. Sauces, Syrups, and Fillings.

Appendix A: Ingredients.

Appendix B: Equipment.

Appendix C: Weights, Measures, and Yields.

Index.

BO FRIBERG, Certified Master Pastry Chef, is Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. With more than forty years of experience in the industry, he has received numerous awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the art of pastry making on television shows, including the highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC′s Today show.