Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef. Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further. - Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces - Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner - Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs
From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level ...
Are you hoping to become a baker or pastry chef? This book is for you! Created by a professional pâtisserie and baking teacher, it clearly and concisely explains how to...
almond cream (la crème d'amande) 30 almond croissants, howto rollup138 Alsatian appletart (tarte Alsacienne aux ... tart (tarte briochée aux cerises) 158 cherry and hazelnut pithiviers (pithiviers à la noisette et aux cerises) 104 ...
"There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry.
Packed full of mouthwatering delicious recipes, including classics such as Rhum Baba and Tarte Alsacienne that are given a modern adaptation, this gorgeous bake book will awaken and inspire the pastry chef in you!
'This is, quite frankly, my dream book.
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 ...
This specialty cookbook serves as a thorough guide to the preparation and presentation of pastries and desserts.
Newly updated and expanded with 3,500 step-by-step photographs, all the classics of French patisserie are made accessible for the home cook. For every serious home baker, French pastry represents the...
This classic book, widely known and used by patissiers is a professional text on the art of patisserie.