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The Professional Pastry Chef : Fundamentals of Baking and Pastry by Bo Friberg (2002, Hardcover, Revised edition)

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Product Information

"The Professional Pastry Chef" - Jetzt erscheint Bo Fribergs Klassiker in der 4. komplett überarbeiteten, aktualisierten und neu gestalteten Auflage. Dieses ma gebliche 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!

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471359254
ISBN-13
9780471359258
eBay Product ID (ePID)
1955701

Product Key Features

Author
Bo Friberg
Publication Name
Professional Pastry Chef : Fundamentals of Baking and Pastry
Format
Hardcover
Language
English
Features
Revised
Publication Year
2002
Type
Textbook
Number of Pages
1040 Pages

Dimensions

Item Length
11.1in
Item Height
2.3in
Item Width
8.8in
Item Weight
93 Oz

Additional Product Features

As Told to
Friberg, Amy Kemp
Lc Classification Number
Tx773.F75 2001
Edition Description
Revised Edition
Edition Number
4
Table of Content
Preface vii Introduction xiii Chapter 1 Mise en Place 3 Chapter 2 Basic Doughs 59 Chapter 3 Yeast Breads 89 Chapter 4 Flatbreads, Crackers, and Rolls 163 Chapter 5 Breakfast Breads and Pastries 207 Chapter 6 Cookies 259 Chapter 7 Tarts, Pies, Cobblers, and Crisps 323 Chapter 8 Tea Cakes, Pound Cakes, Muffins, and Other 383 Quick Breads Chapter 9 Sponge Cakes and Cake Bases 429 Chapter 10 Basic Chocolate Work and Decorating 451 Techniques Chapter 11 Decorated Cakes 485 Chapter 12 Individual Pastries 539 Chapter 13 Plated Desserts 603 Chapter 14 Ice Cream and Sorbets 711 Chapter 15 Custards, Puddings, Mousses, Charlottes, and Bavarian 755 Creams Chapter 16 Sauces, Syrups, and Fillings 807 Appendix A: Ingredients 847 Appendix B: Equipment 937 Appendix C:Weights, Measures, and Yields 971 Index 994
Copyright Date
2002
Topic
Courses & Dishes / Pastry
Lccn
2001-046952
Dewey Decimal
641.8/65
Intended Audience
College Audience
Dewey Edition
21
Illustrated
Yes
Genre
Cooking

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Most relevant reviews

5 out of 5 stars
by scarlette15May 25, 2021
A must have for Pastry Chefs
Detailed and complete guide to pastry preparation
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by Rs2RvL3GQzm@Del...Oct 15, 2012
Professional Culinary Book
Great book for getting into pastry basics. Geared for culinary professionals, but very thorough and detailed.
5 out of 5 stars
by as-zzrhdRtm@Del...Mar 04, 2013
Awesome book for the hiddin pastry chef.
This book is a must buy if you're looking into baking and pastry. I've learned so many things from this book.

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