The Advanced Professional Pastry Chef |  | Author: Bo Friberg
Publisher: Wiley
Category: Book
List Price: $70.00
Buy New: $40.81
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Seller: indoobestsellers
Rating:  22 reviews
Sales Rank: 32851
Media: Hardcover
Edition: 1
Pages: 800
Number Of Items: 1
Shipping Weight (lbs): 5.1
Dimensions (in): 11.1 x 9 x 2
ISBN: 0471359262
Dewey Decimal Number: 641.565
UPC: 723812359264
EAN: 9780471359265
ASIN: 0471359262
Publication Date: February 21, 2003
Availability: Usually ships in 1-2 business days
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Product Description
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 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, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.
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| Customer Reviews:
Showing reviews 1-5 of 22
 Spectacular! February 26, 2005
D. Thomas (Wyoming)
51 out of 51 found this review helpful
I'm going to start with one little criticism, and I only do it because I love this book: If you live in a small town like I do, many of the ingreedients in this book will be nigh-impossible to find. Things like goat's milk cheese or some specific varieties of fruits or seeds or specific types of chocolates simply aren't available where I live. So, if you're also from a small town that lacks specialty shops or whose stores lack variety, prepare to do a lot of inventive substitution.
That being said, the book provides crystal-clear, step-by-step directions that lead you to create some of the most beautiful, delicious desserts you can imagine. Plus, it doesn't skimp on the science either, and for people like me who like to know the "why" as well as the "how", you'll appreciate that.
The book is shockingly specific. First of all, all measurments are given in weight, which is much more accurate. Someone here once said that volume measurments exist to keep us stupid and professional bakers in business, and they're absolutely right. So invest in a good scale. Plus, the book gives great information about compensating for altitude, which is a huge deal where I live (nothing's ever easy in Wyoming). The written directions make even the most difficult procedure simple to follow along, and where things get even a little hazy, the author includes diagrams and photographs.
Every recipe in this book is a perfect illustration of the fine balance between art and science that fine cooking really is. Not for those without the attention span to spend an hour or two in the kitchen, but if you have a passion for pastries you cannot do without this book.
When Regular Just Isn't Enough July 18, 2005
Kevin Killian (San Francisco, CA United States)
26 out of 29 found this review helpful
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.
Praise for Bo Frieberg June 21, 2004
Peter M. Muzichuk (Middleton, MA United States)
12 out of 12 found this review helpful
This is an amazing book full of color pictures of many of the itmes to be made. However, I do advise you, that this is not a book for beginners. I came to realise this after attempting the Chestnut Puzzle Cake. I knew it was going to be a tough task to accomplish, so I tried it with boxed cake mixes, and frosting from a tub at first. ( No one knew the difference). The instructions are worded so that anybody can make the recipes, and some have illustrations to aide in the task. They are time consuming, but the extra effort is worth it in the end. If you plan on purchasing, and making the recipes, I reccomend taking a picture of it before you consume.
Everything you need to know about baking is in this book. August 20, 2003
10 out of 11 found this review helpful
The pictures are very detailed and it shows many variations on several of the popular desserts. It even tells you about presentation. With hundreds of recipes to choose from, this book is a must for any baker, whether you are a student, or work in a bakery or in a restaurant.
Just great¡¡¡¡¡¡¡ March 9, 2006
Horacio Fernandez
6 out of 7 found this review helpful
The way they explain every step of the recepie , makes it unique and comprensible for profesional or not profesional Pastry lovers
Showing reviews 1-5 of 22
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