The Advanced Professional Pastry Chef
by Bo Friberg
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Book Summary Information
Author: Bo FribergEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-02-21
ISBN: 0471359262
Number of pages: 800
Publisher: Wiley
Book Reviews of The Advanced Professional Pastry Chef
Book Review: When Regular Just Isn't Enough
Summary: 5 Stars
When regukar just isn't enough, you can haul down this huge ADVANCED PROFESSIONAL from your pastry bookshelf. After the hundreds of pages of Bo Friberg's regular PROFESSIONAL PASTRY CHEF, who would have thought there was anything more to say? But yet this book is just about the equivalent in poundage. Suffice it to say that most of the pastries in this book weigh less than the book itself. Maybe one or two of the wedding cakes Friberg describes will weight more.
If you want to know how to make a macaroon, French toast, or even salty pretzels, you can look them up in the first book. Plus, you can learn how to make them professionally, including tips they don't bother teaching the ordinary home cook. And also how to make in bulk and still maintain quality control. How often do you have to multiply everything in your head, from flour to salt, while trying to cook for a party, and still you know that it won't come out right because of the increased volume of the pastry? It happened to me just last Sunday, and all because I wasn't using either of Friberg's books.
This book goes into great detail into what Friberg calls "Modernist" desserts. It's a comical name for any student of Modernism, but you know what he means. Those fancy desserts with little poles of pastry ringing together an odd batch of components, and trying to make the dessert higher than it is wide. Remember the old days of the 1950s, when they showed French chefs in the movies or on TV shows, they were always trying to impress with Baked Alaska? Here there are some recipes that put that to shame.
Warning, it's a heavy book, and don't try to balance this up against a mixing bowl or your eggs could go skeetering right along the linoleum as happened to me three weeks ago.
Summary of The Advanced Professional Pastry Chef
Up-to-date, advanced techniques for the professional pastry chef and serious home bakerThe 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 - contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.
Topics covered in depth include:
- Decorated cakes
- Modernist desserts
- Wedding cakes and holiday favorites
- Sugar work
- Marzipan figures
- Chocolate decorations
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