The Professional Pastry Chef

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new 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. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. 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.

Produk Detail:

  • Author : Bo Friberg
  • Publisher : John Wiley & Sons
  • Pages : 1040 pages
  • ISBN : 0471359254
  • Rating : 4.5/5 from 2 reviews
CLICK HERE TO GET THIS BOOKThe Professional Pastry Chef

The Professional Pastry Chef

The Professional Pastry Chef
  • Author : Bo Friberg
  • Publisher : John Wiley & Sons
  • Release : 05 March 2002
GET THIS BOOKThe Professional Pastry Chef

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques

The Professional Pastry Chef

The Professional Pastry Chef
  • Author : Bo Friberg
  • Publisher : Van Nostrand Reinhold Company
  • Release : 17 May 1996
GET THIS BOOKThe Professional Pastry Chef

If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites.

The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef
  • Author : Bo Friberg
  • Publisher : Wiley
  • Release : 10 March 2003
GET THIS BOOKThe Advanced Professional Pastry Chef

Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize

The Elements of Dessert

The Elements of Dessert
  • Author : Francisco J. Migoya,The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release : 05 November 2012
GET THIS BOOKThe Elements of Dessert

The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished

The Pastry Chef's Companion

The Pastry Chef's Companion
  • Author : Glenn Rinsky,Laura Halpin Rinsky
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOKThe Pastry Chef's Companion

With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic

The Pastry Chef's Guide

The Pastry Chef's Guide
  • Author : Ravneet Gill
  • Publisher : Pavilion
  • Release : 03 April 2020
GET THIS BOOKThe Pastry Chef's Guide

Ravneet studied at Le Cordon Bleu before taking over the pastry sections at St John, Llewelyn's and Wild by Tart. Now a freelance chef, she set up industry networking forum Countertalk in May

Professional Patisserie

Professional Patisserie
  • Author : Mick Burke,Chris Barker,Neil Rippington
  • Publisher : Unknown Publisher
  • Release : 17 May 2022
GET THIS BOOKProfessional Patisserie

Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef. Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further. - Master essential skills

Garde Manger

Garde Manger
  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release : 16 April 2012
GET THIS BOOKGarde Manger

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles

The Pastry Chef Handbook

The Pastry Chef Handbook
  • Author : Pierre Paul Zeiher,Jean-Michel Truchelut
  • Publisher : Abrams
  • Release : 24 May 2022
GET THIS BOOKThe Pastry Chef Handbook

All the information, guidance, and recipes you need to become a pastry professional--in a single book! Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, the book covers nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques--from making custard in a

Kaffeehaus

Kaffeehaus
  • Author : Rick Rodgers
  • Publisher : Clarkson Potter Publishers
  • Release : 17 May 2022
GET THIS BOOKKaffeehaus

Presents 150 recipes for some of the legendary cakes and pastries of the Old World, as well as food facts, trivia, and lore.

The Fundamental Techniques of Classic Pastry Arts

The Fundamental Techniques of Classic Pastry Arts
  • Author : French Culinary Institute,Judith Choate
  • Publisher : Abrams
  • Release : 22 June 2021
GET THIS BOOKThe Fundamental Techniques of Classic Pastry Arts

"An indispensable addition to any serious home baker's library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York's French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours. Each chapter begins with an overview of the required techniques,

Professional Baking

Professional Baking
  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release : 06 April 2004
GET THIS BOOKProfessional Baking

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan

Advanced Bread and Pastry

Advanced Bread and Pastry
  • Author : Michel Suas
  • Publisher : Cengage Learning
  • Release : 24 July 2012
GET THIS BOOKAdvanced Bread and Pastry

Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product