The Professional Pastry Chef

The Professional Pastry Chef


  • Release: 2013-09-24
  • Publisher: Wiley
  • Price: FREE
  • File: PDF, 1072 page
  • ISBN: 0470466294
GET EBOOK

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.

The Professional Pastry Chef

The Professional Pastry Chef


  • Release: 2002-03-05
  • Publisher: John Wiley & Sons
  • Price: FREE
  • File: PDF, 1020 page
  • ISBN: 0471359254
GET EBOOK

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.

The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef


  • Release: 2013-09-24
  • Publisher: Wiley
  • Price: FREE
  • File: PDF, 1072 page
  • ISBN: 0470447575
GET EBOOK

Outlines the latest advanced baking and pastry techniques with step-by-step instructions, in an illustrated guide that contains some 500 recipes for cakes, cookies, marzipan figures, and chocolate decorations.

The Professional Pastry Chef

The Professional Pastry Chef


  • Release: 1996
  • Publisher: Van Nostrand Reinhold Company
  • Price: FREE
  • File: PDF, 1154 page
  • ISBN: 0442015976
GET EBOOK

If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.

The Professional Pastry Chef  Fundamentals of Baking and Pastry  4th Edition

The Professional Pastry Chef Fundamentals of Baking and Pastry 4th Edition


  • Release: 2002-02-19
  • Publisher: Wiley Global Education
  • Price: FREE
  • File: PDF, 1040 page
  • ISBN: 9780471268123
GET EBOOK

Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

Professional Patisserie

Professional Patisserie


  • Release: 2013
  • Publisher:
  • Price: FREE
  • File: PDF, 432 page
  • ISBN: 1444196448
GET EBOOK

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

Advanced Bread and Pastry

Advanced Bread and Pastry


  • Release: 2008-04-04
  • Publisher: Nelson Education
  • Price: FREE
  • File: PDF, 1056 page
  • ISBN: 9781133714903
GET EBOOK

Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef


  • Release: 2003-03-10
  • Publisher: Wiley
  • Price: FREE
  • File: PDF, 864 page
  • ISBN: 0471359262
GET EBOOK

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.