The professional pastry chef : fundamentals of baking and pastry /
Bo Friberg, with Amy Kemp Friberg.
- Fourth edition.
- xvii, 1020 pages, 24 unnumbered pages of plates : ill. (some col.) ; 29 cm
Includes index.
Mise en place -- Basic doughs -- Yeast breads -- Flatbreads, crackers, and rolls -- Breakfast breads and pastries -- Cookies -- Tarts, pies, cobblers, and crisps -- Tea cakes, pound cakes, muffins, and other quick breads -- Sponge cakes and cake bases -- Basic chocolate work and decorating techniques -- Decorated cakes -- Individual pastries -- Plated desserts -- Ice cream and sorbets -- Custards, puddings, mousses, charlottes, and Bavarian creams -- Sauces, syrups, and fillings -- Appendix A: Ingredients -- Appendix B: Equipment -- Appendix C: Weights, measures, and yields.
"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." "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, souffles, ice creams, sorbets, and sauces, syrups, and fillings - plus a completely new chapter covering flatbreads, crackers, and rolls."--BOOK JACKET.