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Informationen zum Autor 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 Klappentext "There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers." - Jacques Pépin, author, teacher, and host of his own public television series "I often turn to my battered, well-used copy of Friberg's classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I'm grateful for this updated edition with its easy-to-find information and spectacular new photos." - Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague "Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century." - Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco Zusammenfassung Suitable for pastry lovers and chefs worldwide, this work presents comprehensive coverage of basic baking and pastry techniques. It contains more than 650 recipes, which offer an emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. Inhaltsverzeichnis Preface vii Introduction xiii Chapter 1 Mise en Place 3 Chapter 2 Basic Doughs 59 Chapter 3 Yeast Breads 89 Chapter 4 Flatbreads, Crackers, and Rolls 163 Chapter 5 Breakfast Breads and Pastries 207 Chapter 6 Cookies 259 Chapter 7 Tarts, Pies, Cobblers, and Crisps 323 Chapter 8 Tea Cakes, Pound Cakes, Muffins, and Other 383 Quick Breads Chapter 9 Sponge Cakes and Cake Bases 429 Chapter 10 Basic Chocolate Work and Decorating 451 Techniques Chapter 11 Decorated Cakes 485 Chapter 12 Individual Pastries 539 Chapter 13 Plated Desserts 603 Chapter 14 Ice Cream and Sorbets 711 Chapter 15 Custards, Puddings, Mousses, Charlottes, and Bavarian 755 Creams Chapter 16 Sauces, Syrups, and Fillings 807 Appendix A: Ingredients 847 Appendix B: Equipment 937 Appendix C:Weights, Measures, and Yields 971 Index 994 ...
