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The Advanced Professional Pastry Chef - Hardcover Bo Friberg Dust Jacket Gd Cond

shmeblay
  • (1135)
US $38.99
ApproximatelyAU $57.39
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Condition:
Good
“Bottom of back cover is a bit scratched up.”
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eBay item number:225692058712

Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller notes
“Bottom of back cover is a bit scratched up.”
Level
Advanced
Brand
Unbranded
Subject Area
Cooking
Book Title
The Advanced Professional Pastry Chef
MPN
Does not apply
Subject
Courses & Dishes / Desserts, Courses & Dishes / Pastry, Methods / Baking
ISBN
9780471359265
Publication Name
Advanced Professional Pastry Chef
Publisher
Wiley & Sons, Incorporated, John
Item Length
11.1 in
Publication Year
2003
Type
Textbook
Format
Hardcover
Language
English
Item Height
2 in
Author
Bo Friberg
Features
Revised
Item Weight
91.4 Oz
Item Width
8.9 in
Number of Pages
864 Pages

About this product

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471359262
ISBN-13
9780471359265
eBay Product ID (ePID)
2286030

Product Key Features

Number of Pages
864 Pages
Publication Name
Advanced Professional Pastry Chef
Language
English
Subject
Courses & Dishes / Desserts, Courses & Dishes / Pastry, Methods / Baking
Publication Year
2003
Features
Revised
Type
Textbook
Subject Area
Cooking
Author
Bo Friberg
Format
Hardcover

Dimensions

Item Height
2 in
Item Weight
91.4 Oz
Item Length
11.1 in
Item Width
8.9 in

Additional Product Features

Edition Number
4
Intended Audience
College Audience
LCCN
2003-266833
TitleLeading
The
Illustrated
Yes
Table Of Content
Preface. Acknowledgments. Chapter 1. Decorated Cakes. Chapter 2. Wedding Cakes. Chapter 3. Individual Pastries. Chapter 4. Plated Desserts. Chapter 5. Frozen Desserts. Chapter 6. Light and Low-Calorie Desserts. Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Soufflés. Chapter 8. Modernist Desserts. Chapter 9. Holiday Classics and Favorites. Chapter 10. Chocolate Artistry. Chapter 11. Sugarwork. Chapter 12. Marzipan Modeling. Chapter 13. Advanced Decorations. Chapter 14. Basic Recipes. Appendix: Weights, Measures, and Yields. Index.
Edition Description
Revised edition
Synopsis
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 (Wiley: 0-471-35925-4)--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, and 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. Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work., The Professional Pastry Chef has been a significant reference for professional pastry chefs through three editions. The new organization of the Fourth Edition will appeal to professionals who needs to refine both basic and advanced pastry and baking skills, and students who often learn pastry methods in two courses: basic and advanced., Elegant techniques for the accomplished baker 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 sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The Advanced Professional Pastry Chef. "Bo Friberg's The Advanced Professional Pastry Chef is a superb resource for the pastry student, as well as the established chef. His years of experience as a chef and teacher shine through in these wellformulated recipes and insightful tips. This is an essential book for every student of pastry who aspires to a higher level." Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School, This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its "sister" volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style., This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its sister volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.
LC Classification Number
TX649.A1
As told to
Friberg, Amy Kemp

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shmeblay

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5.0
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  • by uspat_tdbrz78q
    17 Aug, 2017

    The advanced professional pastry chef by Friberg, bo

    I would recommend this pastry book to anyone that really wanted to do a better job. With step by step training, this book is a good book to have!!

    Verified purchase: YesCondition: Pre-ownedSold by: allabuel

  • by cherr-boult
    16 Oct, 2019

    Awesome

    A great read

    Verified purchase: YesCondition: Pre-ownedSold by: goodwillbks

  • by aliciamu1990
    11 Jun, 2009

    The Advanced Professional Pastry Chef by Amy Kemp Frib

    I bought this book for I have interest in the pulled sugar. This is the best book to get it shows in great details step by step on some of the best outstanding deserts. I have never been more happy on a purchase.

  • by r-gZrk-UT4i@Deleted
    24 Apr, 2007

    The Advanced Professional Pastry Chef

    I like about his book that the recipes are easy to understand the quenteties in kilograms and in milliters like in Urope. It is the good, Basic old reciepies.

  • by Rs2RvL3GQzm@Deleted
    16 Oct, 2012

    Advanced professional pastry book.

    Next book after the professional pastry book by the same author/chef. Very advanced techniques with illustrations to compliment the recipes.

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