The Advanced Professional Pastry Chef

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.

• The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
• The Pastry Chef's Little Black Book
• Pastry School: 101 Step-by-Step Recipes
• Baking and Pastry: Mastering the Art and Craft
• The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
• French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts (Langue anglaise)
• Modern French Pastry: Innovative Techniques, Tools and Design
• Advanced Bread and Pastry
• The Art of the Confectioner: Sugarwork and Pastillage
• The Art of the Chocolatier: From Classic Confections to Sensational Showpieces