Professional pastry chef in Cooking Books

Description:

The reference of choice for thousands of pastry chefs and home cooks<br> 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.<br> 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.

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Description:

Up-to-date, advanced techniques for the professional pastry chef and serious home baker <p> <i>The Advanced Professional Pastry Chef</i> 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 <i>The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition</i> - 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. <p> Topics covered in depth include: <ul> <LI>Decorated cakes <LI>Modernist desserts <LI>Wedding cakes and holiday favorites <LI>Sugar work <LI>Marzipan figures <LI>Chocolate decorations </ul> Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.

Description:

Description:

Up-to-date, advanced techniques for the professional pastry chef and serious home baker <p> <i>The Advanced Professional Pastry Chef</i> 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 <i>The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition</i> - 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. <p> Topics covered in depth include: <ul> <LI>Decorated cakes <LI>Modernist desserts <LI>Wedding cakes and holiday favorites <LI>Sugar work <LI>Marzipan figures <LI>Chocolate decorations </ul> Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.