Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
"There's something for everyone in this updated edition of Bo Friberg'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 amateur bakers."\ —Jacques Pépin, author, teacher, and host of his own public television series\ "I often turn to my battered, well-used copy of Friberg's classic for inspiration and education. Seasoned professional bakers and passionate amateurs...
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The Professional Pastry ChefFourth EditionA 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, soufflés, ice creams, sorbets, and sauces, syrups, 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 Mascarpone 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 platedpresentation. 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.
PrefacexiiIntroductionxiiiChapter 1Mise en Place3Chapter 2Basic Doughs59Chapter 3Yeast Breads89Chapter 4Flatbreads, Crackers, and Rolls163Chapter 5Breakfast Breads and Pastries207Chapter 6Cookies259Chapter 7Tarts, Pies, Cobblers, and Crisps323Chapter 8Tea Cakes, Pound Cakes, Muffins, and Other Quick Breads383Chapter 9Sponge Cakes and Cake Bases429Chapter 10Basic Chocolate Work and Decorating Techniques451Chapter 11Decorated Cakes485Chapter 12Individual Pastries539Chapter 13Plated Desserts603Chapter 14Ice Cream and Sorbets711Chapter 15Custards, Puddings, Mousses, Charlottes, and Bavarian Creams755Chapter 16Sauces, Syrups, and Fillings807Appendix AIngredients847Appendix BEquipment937Appendix CWeights, Measures, and Yields971Index994
