The Professional Pastry Chef

By Bo Friberg

Original Publisher
Van Nostrand Reinhold
Date of publication
1989
ISBN
0471359254

says

In this exhaustive pastry guidebook, award-winning pastry chef Bo Friberg provides instructional methods for pastry techniques that underscore fundamental baking principles. He explains how and why pastry chefs do what they do, making even the most complex dishes approachable. Comprehensive and easy to use, The Professional Pastry Chef has proven itself to be the definitive pastry resource for pros and at-home bakers alike.

from the publisher

[This is] the reference of choice for thousands of pastry chefs and home cooks. 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. . . . It shares encyclopedic guidance on everything from mise en place preparation and basic doughs.
The Staff of Life: ckbk’s bread-baking collection

The Staff of Life: ckbk’s bread-baking collection

With the recent addition of titles such as Bien Cuit and Josey Baker Bread, ckbk’s bread-baking collection now numbers a neat baker’s dozen. The collection covers everything from books for budding bakers, to works aimed at baking pros, plus beautifully photographed recipe collections inspired by bakeries around the world.

Recommended by

Bronte Aurell

Co-owner of ScandiKitchen

An essential go-to for the basics.

George Geary CCP

Multi-award winning Author, Tour Guide and TV personality

The best professional pastry book.

Jennifer Yee

Pastry Chef

Ben Reade

Co-Owner/Chef at Edinburgh Food Studio