Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.
By:
Bo Friberg (San Diego Culinary Institute in La Mesa CA)
With:
Amy Kemp Friberg
Imprint: Hungry Minds Inc,U.S.
Country of Publication: United States
Edition: 4th Revised edition
Dimensions:
Height: 282mm,
Width: 224mm,
Spine: 58mm
Weight: 2.631kg
ISBN: 9780471359258
ISBN 10: 0471359254
Pages: 1040
Publication Date: 19 February 2002
Audience:
College/higher education
,
General
,
Primary
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
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
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.
