The Professional Pastry Chef: Fundamentals Of Baking And Pastry (4th Ed)

Author: Bo Friberg
Homepage_9780471359258

Stock information

General Fields

  • : $114.99(NZD)
  • : 9780471359258
  • : John Wiley & Sons, Incorporated
  • : Hungry Minds Inc,U.S.
  • :
  • :
  • : November 2002
  • : 281mm X 224mm X 55mm
  • : United States
  • : 114.99
  • : February 2018
  • :
  • :
  • : books

Special Fields

  • :
  • :
  • : Bo Friberg
  • :
  • : Hardback
  • : 4th Revised edition
  • :
  • : English
  • : 641.865
  • :
  • :
  • : 1040
  • :
  • : colour and b&w illustrations
  • :
  • :
Barcode 9780471359258
9780471359258

Description

This text brings up-to-date coverage of basic baking and pastry techniques to a new generation of pastry chefs and serious home bakers. It has been redesigned to meet the needs of today's pastry kitchen.

Author description

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.

Table of contents

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.