TX773.F7496

Includes index

Preface. Acknowledgments. Chapter 1. Decorated Cakes. Chapter 2._Wedding Cakes. Chapter 3. Individual Pastries. Chapter 4. _Plated Desserts. Chapter 5. Frozen Desserts. Chapter 6. Light and Low-Calorie Desserts. Chapter 7.__Charlottes, Custards, Bavarian Creams, Mousses, Souffle;s. Chapter 8. Modernist Desserts. Chapter 9. _Holiday Classics and Favorites. Chapter 10. Chocolate Artistry._ Chapter 11._Sugarwork. Chapter 12. Marzipan_Modeling._ Chapter 13._Advanced Decorations. Chapter 14. Basic Recipes. Appendix: Weights, Measures, and Yields. Index._

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.