The Professional Pastry Chef: Fundamentals of Baking and Pastry / Edition 4

by Bo Friberg, Amy Kemp Friberg

Overview

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 pro-duction 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.

Product Details

ISBN-13:	9780471359258
Publisher:	Wiley
Publication date:	03/05/2002
Edition description:	REV
Pages:	1040
Product dimensions:	8.80(w) x 11.10(h) x 2.30(d)

About the Author

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.
Visit Chef Bo on his Web site at www.chefbo.com

Table of Contents

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