The Professional Pastry Chef

The Professional Pastry Chef

"There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry.

Author: Bo Friberg

Publisher: John Wiley & Sons

ISBN: 9780471359258

Category: Cooking

Page: 1040

View: 194

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.
Categories: Cooking

The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef

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 ...

Author: Bo Friberg

Publisher: Wiley

ISBN: 0471359262

Category: Cooking

Page: 864

View: 629

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.
Categories: Cooking

The Professional Pastry Chef

The Professional Pastry Chef

You don’t have to be a professional baker in order to make your own homemade pastry recipes from scratch.

Author: Gordon Rock

Publisher:

ISBN:

Category: Cooking

Page:

View: 714

You don’t have to be a professional baker in order to make your own homemade pastry recipes from scratch. All you need is a willingness to learn and of course, this pastry cookbook. Throughout this pastry cookbook, you will discover how to make some of your favorite pastry recipes from scratch such as: • Classic Yeast Rolls • Blueberry Coffee Cake • Strawberry Jam Biscuits • Sweet Orange Rolls • Strawberry Graham Scones • Swedish Tea Rings • Cinnamon Rolls • Lemon and Lavender Pound Cake • and even more! So, what are you waiting for? Grab a copy of this cookbook and start making homemade pastry recipes today!
Categories: Cooking

The Professional Pastry Chef

The Professional Pastry Chef

Shares recipes for pastries, tarts, breads, cakes, meringues, cookies, custards, mousses, souffles, frozen desserts, sauces, and decorations, and discusses ingredients and special equipment

Author: Bo Friberg

Publisher: Van Nostrand Reinhold Company

ISBN: 0442318936

Category: Cooking

Page: 626

View: 417

Shares recipes for pastries, tarts, breads, cakes, meringues, cookies, custards, mousses, souffles, frozen desserts, sauces, and decorations, and discusses ingredients and special equipment
Categories: Cooking

The Professional Pastry Chef

The Professional Pastry Chef

Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking ...

Author: Bo Friberg

Publisher: Wiley

ISBN: 0470466294

Category: Cooking

Page: 1072

View: 810

Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.
Categories: Cooking

The Professional Pastry Chef

The Professional Pastry Chef

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.

Author: Friberg

Publisher:

ISBN: 1118985338

Category:

Page:

View: 899

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.
Categories:

The Pastry Chef s Companion

The Pastry Chef s Companion

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.

Author: Glenn Rinsky

Publisher: John Wiley & Sons

ISBN: 9780470009550

Category: Cooking

Page: 384

View: 967

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 pronunciations.
Categories: Cooking

Professional Baking

Professional Baking

The classic professional baking reference—now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the ...

Author: Wayne Gisslen

Publisher: Wiley

ISBN: 0471464260

Category: Cooking

Page: 736

View: 241

The classic professional baking reference—now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore—including 150 from Le Cordon Bleu—Professional Baking offers an excellent foundation for mastering the art and craft of baking. Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0-471-83683-4), Professional Cooking (0-471-43625-9), Professional Baking (0-471-59508-X), and The Chef's Art (0-471-83684-2).
Categories: Cooking

Professional Patisserie

Professional Patisserie

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, ...

Author: Mick Burke

Publisher:

ISBN: 1444196448

Category: Confectionery

Page: 432

View: 238

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 with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces - Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner - Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs
Categories: Confectionery

Professional Pastry

Professional Pastry

This book contains precise and true recipes for professional pastry chefs and bakers, who wish to push their knowledge to the next step.

Author: Maxime Osmont

Publisher: Authorhouse UK

ISBN: 1524677310

Category: Cooking

Page: 222

View: 629

This book contains precise and true recipes for professional pastry chefs and bakers, who wish to push their knowledge to the next step.
Categories: Cooking

Professional Baking

Professional Baking

New York: Artisan, 2001. D'Ermo, Dominique.The Modern Pastry Chef's Guide to Professional Baking. New York: Harper & Row, 1962. Drummond, Karen Eich, Joseph F. Vastano, and Josephine C. Vastano. Cook's Healthy Handbook.

Author: Wayne Gisslen

Publisher: John Wiley & Sons

ISBN: 9780471783497

Category: Cooking

Page: 770

View: 791

Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.
Categories: Cooking

Study Guide to accompany Baking and Pastry Mastering the Art and Craft

Study Guide to accompany Baking and Pastry  Mastering the Art and Craft

This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition.

Author: The Culinary Institute of America (CIA)

Publisher: John Wiley & Sons

ISBN: 9781118712825

Category: Business & Economics

Page: 128

View: 273

This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition. Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations
Categories: Business & Economics

The Professional Bakeshop

The Professional Bakeshop

The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs and serious home bakers This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical ...

Author: Wayne Gisslen

Publisher: John Wiley & Sons

ISBN: 9781118314104

Category: Cooking

Page: 576

View: 846

"This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step-by-step baking advice, this is an essential resource for professionals who want to brush up on technique as well as home bakers who want to take their hobby to a higher level. The book offers a complete guide to the basics of preparing breads, pastry doughs, cakes, creams, icings, and much more. Throughout, step-by-step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating suggestions. Ideal for professionals and home bakers at almost any skill level, covering everything from the fundamentals of baking to the complexities of chocolate and sugarwork. Features nearly 750 recipes and variations, many including both large and small batch measurements."--
Categories: Cooking