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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition, by Bo Friberg
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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.
Product details
Hardcover: 1040 pages
Publisher: Wiley; 4 edition (March 5, 2002)
Language: English
ISBN-10: 0471359254
ISBN-13: 978-0471359258
Product Dimensions:
8.8 x 2.3 x 11.1 inches
Shipping Weight: 5.8 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
183 customer reviews
Amazon Best Sellers Rank:
#55,949 in Books (See Top 100 in Books)
I got both this book and the companion Advanced book for my son, who just took over as Pastry Chef at a local restaurant. He has spent years baking breads and being a line cook, but needed a better understanding of the science behind and methods of professional baking in large quantities. He absolutely loves these and says they've been very helpful. He is mostly referring to the "Fundamentals" book for now, and says it's got a whole lot of really good recipes, and then explains why each recipe works and the different techniques used. It's been a great help to him, and made a great gift.
Everyone says baking is a science and yet many baking recipes online and in some books are vague in their directions especially for beginners. This book is different it describes in detail what you are trying to do (chemically speaking) and tells you when it's done versus over done (mixing and cooking wise). For me it's taken the fear and mystery out of baking.As a bonus it also tells you how to plate some of the desserts. How FUN!Also the recipes are given in weight which (according to the book) 1) will give you more consistent results and 2) frankly it's easier to deal with. I just zero the scale after each dry ingredient added into the mixing bowl and spoon in the ingredients (saves me washing several smaller bowls).The recipes do seem to be bigger batches than normal online recipes, but in some cases that's a good thing. For example I made crepes (which were better than ANY crepes I've had even without any filling), the bigger batch is not actually that big because it may take several tries to get the hang of putting in the right amount of batter and swirling your pan fast enough.
My niece is currently in culinary school and I bought this as a gift for her. Her professors are impressed with how comprehensive the book is and have said they wished they had access to the information in this book when THEY were training. Absolutely comprehensive, from describing techniques to what tools pastry chefs need to sections solely dedicated to bread, cakes, cookies, icing, etc. Loads of recipes and great tips that work for even the home amateur pastry chef. Would HIGHLY recommend to any aspiring pastry chef.
Really great book if you want to really understand baking. I found the book to be very helpful. I'm not a student so the recipes can be a bit complex for me but I have still learned a lot.
This is a great recipe book for those who have some experience baking at home or work situation for some length of time. It has recipes for both small and larger batches, which makes it practical for both home use and commercial use. The recipes and techniques are well versed and easy to understand, even amidst the heft of the book size itself. The price is a bargain for those who are looking for excellent answers to the details in baking. This is a book to keep for many years as a reference and guide.
I purchased this book during my senior year of college as a culinary arts students at Johnson & Wales University in 2002. Even now, 14 years later, I still cherish it dearly. It is well written, the formulas are fantastic and the baked breads, pastries and desserts turn out great and tasty. What I loved most when I originally purchased it back then, is that it was written in the style of a veteran chef, speaking to and teaching younger apprentices the fundamentals and foundations of baking. It is filled with little anecdotal stories, best practices tips and scientific breakdown of the baking process. What I love most about it now, after having worked in the industry, is that I see and know first-hand, the artistry and wisdom in the formulas. I have made countless creations using Bo's formulas and although I have tweaked some over the years, I still keep the essence of what the original formulas were trying to convey. Whether a professional chef or culinary student at home, this book is highly recommended. Due to the yield sizes and techniques, it may be a bit intimidating for home bakers.
A plethora of great recipes and clear detail. Pictures are also gorgeous.I made a lot of amazing sweets with this volume!
I first used this book when I was working in a kitchen somewhere. Once working with it for a while I KNEW that I NEEDED to have it. There are awesome recipes in here and methods very clearly stated. The directions help you so that you do not need to "guess" as to what to do next. There is no "reading between the lines". He's very clear and direct. Also many recipes rock, but there are some that I could pass on (very few of these though). A must have if you are serious about baking.
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