Professional Pastry Chef

Fundamentals of Baking and Pastry

Inbunden, Engelska, 2002

Av Bo Friberg, CA) Friberg, Bo (San Diego Culinary Institute in La Mesa

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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.

Produktinformation

Utgivningsdatum2002-11-12
Mått225 x 290 x 57 mm
Vikt2 480 g
FormatInbunden
SpråkEngelska
Antal sidor1 040
Upplaga4
FörlagJohn Wiley & Sons Inc
ISBN9780471359258

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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.Visit Chef Bo on his Web site at www.chefbo.com

Preface viiIntroduction xiiiChapter 1 Mise en Place 3Chapter 2 Basic Doughs 59Chapter 3 Yeast Breads 89Chapter 4 Flatbreads, Crackers, and Rolls 163Chapter 5 Breakfast Breads and Pastries 207Chapter 6 Cookies 259Chapter 7 Tarts, Pies, Cobblers, and Crisps 323Chapter 8 Tea Cakes, Pound Cakes, Muffins, and Other 383Quick BreadsChapter 9 Sponge Cakes and Cake Bases 429Chapter 10 Basic Chocolate Work and Decorating 451TechniquesChapter 11 Decorated Cakes 485Chapter 12 Individual Pastries 539Chapter 13 Plated Desserts 603Chapter 14 Ice Cream and Sorbets 711Chapter 15 Custards, Puddings, Mousses, Charlottes, and Bavarian 755CreamsChapter 16 Sauces, Syrups, and Fillings 807Appendix A: Ingredients 847Appendix B: Equipment 937Appendix C:Weights, Measures, and Yields 971Index 994