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. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.

The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

This text brings up-to-date coverage of basic baking and pastry techniques to a new generation of pastry chefs and serious home bakers. It has been redesigned to meet the needs of today's pastry kitchen.

"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 Pé pin, 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 Café s 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

This new edition of Bo Friberg's classic The Professional Pastry Chef brings up-to-date coverage of basic baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Revised and redesigned to meet the needs of today's pastry kitchen, this definitive reference features step-by-step explanations and meticulous recipes for a full range of breads, cookies, pies, cakes and cake decoration, plated desserts, chocolate work, frozen desserts, and much more--all presented in a lively, reader-friendly style.