The Professional Pastry Chef (3rd Edition)

About this book

Long considered the pastry chefs bible The Professional Pastry Chef has now been completely revised to meet the needs of todays pastry kitchen. Bo Friberg a Certified Master Pastry Chef and Instructor at The Culinary Institute of America at Greystone has written a book that continues his tradition of excellence and commitment to the industry. Chef Friberg shares his recipes for such delicious desserts as Apple Tart Parisienne Wild Strawberries Romanoff in Caramel Boxes and Mocha Meringues. Not only has he devoted whole chapters to sugar work decorations sauces and fillings but he has also included extensive information on mise en place and basic doughs. By simplifying the instructions for his complex recipes he has made them easier than ever for the professional to execute.