The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques

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: Fundamentals of Baking and Pastry, 4th Edition
• Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West
• Modern French Pastry: Innovative Techniques, Tools and Design
• The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
• Mastering the Art of French Cooking, Volume 1
• Making Dough: Recipes and Ratios for Perfect Pastries
• Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking
• Patisserie Maison: The step-by-step guide to simple sweet pastries for the home baker
• How to Cake It: A Cakebook
• The Art of French Pastry