Master Chef Bo Friberg returns with sophisticated dessert recipes for the advanced professional chef and the serious home baker. A companion to the popular The Professional Pastry Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation, describing advanced techniques in

Publisher's Remarks:
Up-to-date, advanced techniques for the professional pastry chef and serious home baker

"The 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.

Product Detail:

Author: Friberg, Bo

With: Friberg, Amy Kemp

Publisher: John Wiley & Sons Inc, 2/1/2003

Content Language: English

Book,

Hardcover: 850 pages

Weight: 5.25 lbs.

Dimensions: L: 11.36 in. x W: 8.68 in. x H: 1.94 in.

Comes with Illustrations