The Advanced Professional Pastry Chef

Elegant techniques for the accomplished baker

Master Chef Bo Friberg returns with sophisticated dessertrecipes for the advanced professional chef and the serious homebaker. A companion to the popular The Professional Pastry Chef:Fundamentals of Baking and Pastry, this new book delivers readersto the upper echelons of pastry creation, describing advancedtechniques in sugarwork, chocolate artistry, and marzipan figures.Chef Bo also devotes chapters to the baking and business of weddingcakes, holiday favorites, modernist desserts, light desserts, andadvanced decorating techniques. The accomplished baker will enjoyconsiderably expanding his or her repertoire with The AdvancedProfessional Pastry Chef.

"Bo Friberg′s The Advanced Professional Pastry Chef is a superbresource for the pastry student, as well as the established chef.His years of experience as a chef and teacher shine through inthese well–formulated recipes and insightful tips. This is anessential book for every student of pastry who aspires to a higherlevel."
Jacquy Pfeiffer, Pastry Instructor and Owner of the FrenchPastry School

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. 

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.