The Advanced Professional Pastry Chef,9780471359265

The Advanced Professional Pastry Chef

by
Edition: 1st
ISBN13: 9780471359265
ISBN10: 0471359262
Format: Hardcover
Pub. Date: 2003-03-10
Publisher(s): Wiley
List Price: $74.61

Buy New

Usually Ships in 3-4 Business Days
$74.54
Add to Cart

Rent Textbook

Select for Price
Add to Cart
There was a problem. Please try again later.

Used Textbook

We're Sorry
Sold Out

eTextbook

We're Sorry
Not Available

Buy from our Marketplace starting at $21.95

How Marketplace Works:

  • This item is offered by an independent seller and not shipped from our warehouse
  • Item details like edition and cover design may differ from our description; see seller's comments before ordering.
  • Sellers much confirm and ship within two business days; otherwise, the order will be cancelled and refunded.
  • Marketplace purchases cannot be returned to eCampus.com. Contact the seller directly for inquiries; if no response within two days, contact customer service.
  • Additional shipping costs apply to Marketplace purchases. Review shipping costs at checkout.

Summary

Up-to-date, advanced techniques for the professional pastry chef and serious home bakerThe 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 - 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 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.

Author Biography

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.

Table of Contents

Preface.
Acknowledgments.
Chapter 1. Decorated Cakes.
Chapter 2. Wedding Cakes.
Chapter 3. Individual Pastries.
Chapter 4.  Plated Desserts.
Chapter 5. Frozen Desserts.
Chapter 6. Light and Low-Calorie Desserts.
Chapter 7.  Charlottes, Custards, Bavarian Creams, Mousses, Soufflés.
Chapter 8. Modernist Desserts.
Chapter 9.  Holiday Classics and Favorites.
Chapter 10. Chocolate Artistry. 
Chapter 11. Sugarwork.
Chapter 12. Marzipan Modeling. 
Chapter 13. Advanced Decorations.
Chapter 14. Basic Recipes.
Appendix: Weights, Measures, and Yields.
Index. 

An electronic version of this book is available through VitalSource.

This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.

By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.

Digital License

You are licensing a digital product for a set duration. Durations are set forth in the product description, with "Lifetime" typically meaning five (5) years of online access and permanent download to a supported device. All licenses are non-transferable.

More details can be found here.

A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.

Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.

Please view the compatibility matrix prior to purchase.