The advanced professional pastry chef / Bo Friberg ; with Amy Kemp Friberg.

ISBN:

9780471359265

Title:

Author:

Friberg, Bo, 1940-

Personal Author:

Friberg, Bo, 1940-

Publication Information:

Hoboken, N.J. : Wiley, 2003.

Physical Description:

850 p. : ill. (some col.) ; 28 cm.

General Note:

Includes index.

The copy in Special Collections was donated by Swinburne University in 2014.

Subject Term:

Added Author:

Format:

Books

Publication Date:

2003

Publication Information:

Hoboken, N.J. : Wiley, 2003.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.865 FRI	Book	1	Standard shelving location	Searching... Unknown
ARC 641.865 FRI	Archive Collection	1	Archive Collection	Searching... Unknown

This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its "sister" volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.

Author Notes

Bo Friberg is a Certified Master Pastry Chef with over forty years of experience in the industry. He has received numerous awards and honors, including two gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast. Currently, he is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.

Preface	p. vii
Acknowledgments	p. xiii
Chapter 1 Decorated Cakes	p. 3
Chapter 2 Wedding Cakes	p. 67
Chapter 3 Individual Pastries	p. 93
Chapter 4 Plated Desserts	p. 129
Chapter 5 Frozen Desserts	p. 203
Chapter 6 Light and Low-Calorie Desserts	p. 267
Chapter 7 Charlottes, Custards, Bavarian Creams, Mousses, and Souffles	p. 321
Chapter 8 Modernist Desserts	p. 373
Chapter 9 Holiday Classics and Favorites	p. 423
Chapter 10 Chocolate Artistry	p. 505
Chapter 11 Sugarwork	p. 569
Chapter 12 Marzipan Modeling	p. 633
Chapter 13 Advanced Decorations	p. 665
Chapter 14 Basic Recipes	p. 749
Appendix Weights, Measures, and Yields	p. 805
Index	p. 828

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Table of Contents