The most authoritative American pastry and baking reference for professional pastry chefs as well as serious home cooks
Contains more than 650 recipes based on American applications of European techniques
Features 100 four-color photographs illustrating finished recipes
Provides 278 drawings and templates that offer step-by-step guidance through many of the more challenging techniques and presentations
Revised and expanded glossaries covering ingredients, equipment, and measurements
Includes new chapters covering homestyle desserts, flatbreads, and cracker
Reference of choice for thousands of pastry chefs and home cooks
The Author
Bo Friberg - Certified Master Pastry Chef,.Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. More than forty years of experience in the industry. Received numerous awards and honors for his work. Also demonstrated the art of pastry making on television shows. Highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC's Today show.
Inside the Book
Mise en Place
Basic Doughs
Yeast Breads
Flatbreads, Crackers and Rolls
Breakfast Breads and Pastries
Cookies
Tarts, Pies, Cobblers and Crisps
Tea Cakes, Pound Cakes, Muffins and Other Quick Breads
Sponge Cakes and Cake Bases
Basic Chocolate Work and Decorating Techniques
Decorated Cakes
Individual Pastries
Plated Desserts
Ice Cream and Sorbets
Custards, Puddings, Mousses, Charlottes and Bavarois
