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

ISBN:

9780471359265

Título:

Autor:

Friberg, Bo, 1940-

Autor personal:

Friberg, Bo, 1940-

Información de la publicación:

Hoboken, N.J. : Wiley, 2003.

Descripción física:

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

Nota general:

Includes index.

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

Término del tema:

Autor añadido:

Formato:

Libros

Fecha de publicación:

2003

WAIT_PUBINFO:

Hoboken, N.J. : Wiley, 2003.

Disponible:*

Signatura topográfica	Tipo de material	Copia	Ubicación de estante	Estado
641.865 FRI	Book	1	Standard shelving location	Búsqueda… Desconocido
ARC 641.865 FRI	Archive Collection	1	Archive Collection	Búsqueda… Desconocido

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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.

Notas del autor

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.

Tabla de contenido

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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