The Professional Pastry Chef - 4th Edition by Bo Friberg (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>Over 650 recipes based on American applications of classical European techniques are organized appropriately for class instruction and with yields for restaurant service or for baking and entertaining at home. 100+ full-color photos.<p/><br></br><p><b> Book Synopsis </b></p></br></br>The Professional Pastry Chef - Jetzt erscheint Bo Fribergs Klassiker in der 4. komplett überarbeiteten, aktualisierten und neu gestalteten Auflage. Dieses maßgebliche Nachschlagewerk enthält schrittweise Erläuterungen und exakte Rezepte für eine breite Palette von Broten, Plätzchen, Obstkuchen, Torten und Tortendekorationen, Desserts, Schokoladenkunst, gefrorene Desserts und vieles mehr. Mit über 650 Rezepten auf der Basis amerikanischer Anwendungen und europäischer Techniken und 100 vierfarbigen Fotos fertiger Gerichte, plus über 275 Zeichnungen und Schablonen für schrittweises Nachbacken. The Professional Pastry Chef - das sind aktuelle grundlegende Back- und Konditortechniken für eine neue Generation von Patissiers und Hobbybäckern. Ansprechend und benutzerfreundlich gestaltet und verständlich geschrieben. Ein Muss für jeden Patissier und leidenschaftlichen Hobbybäcker!<p/><br></br><p><b> From the Back Cover </b></p></br></br>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 PÃ(c)pin, author, teacher, and host of his own public television series <p/> 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 CafÃ(c)s of Vienna, Budapest, and Prague <p/> 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<p/><br></br><p><b> About the Author </b></p></br></br><b>BO FRIBERG</b>, Certified Master Pastry Chef, is Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. With more than forty years of experience in the industry, he has received numerous awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the art of pastry making on television shows, including the highly acclaimed public television series <i>Cooking Secrets of the CIA</i>; <i>Cooking at the Academy</i>; and NBC's <i>Today</i> show.<br />Visit Chef Bo on his Web site at www.chefbo.com
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