The Professional Pastry Chef: Fundamentals of Baking and Pastry

The Professional Pastry Chef Fourth Edition. A favorite of serious chefs and passionate home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all presented in a fresh and approachable way. Now skillfully revised to address the latest developments in pastry making, this classic resource is truly the reference of choice for anyone looking to achieve true artistry in today's pastry kitchen. The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts -- including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, souffles, ice creams, sorbets, and sauces, syrups, and fillings -- plus a completely new chapter covering flatbreads, crackers, and rolls. Moving effortlessly between the most basic puff pastry and such subtly contemporary creations as Mascarpone Cheesecake with Cassis Panna Cotta Topping and Meyer Lemon Tarts with Lemon-Verbena Whipped Cream, The Professional Pastry Chef puts a world of edible delights within reach. The Fourth Edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures but also the principles behind them, helping to build a firm foundation based on understanding rather than memorized formulas. His clear explanations provide an easy-to-follow guide through ingredients and mise en place preparation as well as pastry equipment, techniques, and plated presentation. Chef Friberg's step-by-step instructions are generously supplemented with illustrations that demystify even the most complex procedures, while ready-to-use templates are included to help save time and effort in the kitchen. Finished dishes are brought to life with almost 100 vivid color photographs that add a sublime touch of visual inspiration, along with new Chef's Tips and sidebars that offer instant access to key material where and when it's needed. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts -- today and for years to come. Table of Contents 1. Mise en Place. 2. Basic Doughs. 3. Yeast Breads. 4. Flatbreads, Crackers and Rolls. 5. Breakfast Breads and Pastries. 6. Cookies. 7. Tarts, Pies, Cobblers and Crisps. 8. Tea Cakes, Pound Cakes, Muffins and Other Quick Breads. 9. Sponge Cakes and Cake Bases. 10. Basic Chocolate Work and Decorating Techniques. 11. Decorated Cakes. 12. Individual Pastries. 13. Plated Desserts. 14. Ice Cream and Sorbets. 15. Custards, Puddings, Mousses, Charlottes and Bavarois. 16. Sauces, Syrups, and Fillings. Appendix A: Ingredients. Appendix B: Equipment. Appendix C: Weights, Measures, and Yields. Index. Author Biography BO FRIBERG, 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 Cooking Secrets of the CIA; Cooking at the Academy; and NBC's Today show.