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"There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers."
-Jacques Pépin, author, teacher, and host of his own public television series
"I often turn to my battered, well-used copy of Friberg's classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I'm grateful for this updated edition with its easy-to-find information and spectacular new photos."
-Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
"Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century."
-Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco
"There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers."
-Jacques Pépin, author, teacher, and host of his own public television series
"I often turn to my battered, well-used copy of Friberg's classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I'm grateful for this updated edition with its easy-to-find information and spectacular new photos."
-Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
"Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century."
-Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco
Visit Chef Bo on his Web site at [...]
Preface vii
Introduction xiii
Chapter 1 Mise en Place 3
Chapter 2 Basic Doughs 59
Chapter 3 Yeast Breads 89
Chapter 4 Flatbreads, Crackers, and Rolls 163
Chapter 5 Breakfast Breads and Pastries 207
Chapter 6 Cookies 259
Chapter 7 Tarts, Pies, Cobblers, and Crisps 323
Chapter 8 Tea Cakes, Pound Cakes, Muffins, and Other 383
Quick Breads
Chapter 9 Sponge Cakes and Cake Bases 429
Chapter 10 Basic Chocolate Work and Decorating 451
Techniques
Chapter 11 Decorated Cakes 485
Chapter 12 Individual Pastries 539
Chapter 13 Plated Desserts 603
Chapter 14 Ice Cream and Sorbets 711
Chapter 15 Custards, Puddings, Mousses, Charlottes, and Bavarian 755
Creams
Chapter 16 Sauces, Syrups, and Fillings 807
Appendix A: Ingredients 847
Appendix B: Equipment 937
Appendix C:Weights, Measures, and Yields 971
Index 994
| Erscheinungsjahr: | 2002 |
|---|---|
| Genre: | Importe |
| Rubrik: | Essen & Trinken |
| Thema: | Essen und Trinken |
| Medium: | Buch |
| Inhalt: |
XX
1020 S. |
| ISBN-13: | 9780471359258 |
| ISBN-10: | 0471359254 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Friberg, Bo |
| Orchester: | Friberg, Amy Kemp |
| Auflage: | 4th edition |
| Hersteller: |
Wiley
John Wiley & Sons |
| Verantwortliche Person für die EU: | Wiley-VCH GmbH, Boschstr. 12, D-69469 Weinheim, product-safety@wiley.com |
| Maße: | 285 x 228 x 55 mm |
| Von/Mit: | Bo Friberg |
| Erscheinungsdatum: | 05.03.2002 |
| Gewicht: | 2,71 kg |
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