The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new 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. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. 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.
"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!
Auflage
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Editions-Typ
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
mit Schutzumschlag
Maße
Höhe: 285 mm
Breite: 228 mm
Dicke: 55 mm
Gewicht
ISBN-13
978-0-471-35925-8 (9780471359258)
Schweitzer Klassifikation
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
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.
