{"product_id":"the-professional-pastry-chef-isbn-9780471359258","title":"The Professional Pastry Chef","description":"\u003cp\u003eProfessional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.\u003c\/p\u003e\"The Professional Pastry Chef\" - Jetzt erscheint Bo Fribergs Klassiker in der 4. komplett überarbeiteten, aktualisierten und neu gestalteten Auflage. Dieses maßgebliche Nachschlagewerk enthält schrittweise Erläuterungen und exakte Rezepte für eine breite Palette von Broten, Plätzchen, Obstkuchen, Torten und Tortendekorationen, Desserts, Schokoladenkunst, gefrorene Desserts und vieles mehr. Mit über 650 Rezepten auf der Basis amerikanischer Anwendungen und europäischer Techniken und 100 vierfarbigen Fotos fertiger Gerichte, plus über 275 Zeichnungen und Schablonen für schrittweises Nachbacken. \"The Professional Pastry Chef\" - das sind aktuelle grundlegende Back- und Konditortechniken für eine neue Generation von Patissiers und Hobbybäckern. Ansprechend und benutzerfreundlich gestaltet und verständlich geschrieben. Ein Muss für jeden Patissier und leidenschaftlichen Hobbybäcker! \u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003eIntroduction xiii\u003c\/p\u003e \u003cp\u003eChapter 1 Mise en Place 3\u003c\/p\u003e \u003cp\u003eChapter 2 Basic Doughs 59\u003c\/p\u003e \u003cp\u003eChapter 3 Yeast Breads 89\u003c\/p\u003e \u003cp\u003eChapter 4 Flatbreads, Crackers, and Rolls 163\u003c\/p\u003e \u003cp\u003eChapter 5 Breakfast Breads and Pastries 207\u003c\/p\u003e \u003cp\u003eChapter 6 Cookies 259\u003c\/p\u003e \u003cp\u003eChapter 7 Tarts, Pies, Cobblers, and Crisps 323\u003c\/p\u003e \u003cp\u003eChapter 8 Tea Cakes, Pound Cakes, Muffins, and Other 383\u003c\/p\u003e \u003cp\u003e\u003cb\u003eQuick Breads\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 9 Sponge Cakes and Cake Bases 429\u003c\/p\u003e \u003cp\u003eChapter 10 Basic Chocolate Work and Decorating 451\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTechniques\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 11 Decorated Cakes 485\u003c\/p\u003e \u003cp\u003eChapter 12 Individual Pastries 539\u003c\/p\u003e \u003cp\u003eChapter 13 Plated Desserts 603\u003c\/p\u003e \u003cp\u003eChapter 14 Ice Cream and Sorbets 711\u003c\/p\u003e \u003cp\u003eChapter 15 Custards, Puddings, Mousses, Charlottes, and Bavarian 755\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCreams\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 16 Sauces, Syrups, and Fillings 807\u003c\/p\u003e \u003cp\u003eAppendix A: Ingredients 847\u003c\/p\u003e \u003cp\u003eAppendix B: Equipment 937\u003c\/p\u003e \u003cp\u003eAppendix C:Weights, Measures, and Yields 971\u003c\/p\u003e \u003cp\u003eIndex 994\u003c\/p\u003e \u003cb\u003eBO FRIBERG\u003c\/b\u003e, 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 \u003ci\u003eCooking Secrets of the CIA\u003c\/i\u003e; \u003ci\u003eCooking at the Academy\u003c\/i\u003e; and NBC's \u003ci\u003eToday\u003c\/i\u003e show.\u003cbr\u003eVisit Chef Bo on his Web site at www.chefbo.com The Professional Pastry Chef\u003cbr\u003e Fourth Edition\u003cbr\u003e \u003cbr\u003e A 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.\u003cbr\u003e \u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e 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 plated presentation.\u003cbr\u003e \u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e 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. \u003cp\u003e\"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.\"\u003cbr\u003e—\u003cb\u003eJacques Pépin, author, teacher, and host of his own public television series\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"I often turn to my battered, well-used copy of Friberg's classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I'm grateful for this updated edition with its easy-to-find information and spectacular new photos.\"\u003cbr\u003e—\u003cb\u003eRick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century.\"\u003cbr\u003e—\u003cb\u003eHubert Keller, chef\/owner of Fleur de Lys restaurant, San Francisco\u003c\/b\u003e\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47990321807589,"sku":"NP9780471359258","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471359258.jpg?v=1761787349","url":"https:\/\/k12savings.com\/products\/the-professional-pastry-chef-isbn-9780471359258","provider":"K12savings","version":"1.0","type":"link"}