Advanced Professional Pastry Chef, Vol. 2 » (Fourth Edition)

BO FRIBERG is a Certified Master Pastry Chef with over forty years of experience in the industry. He has received numerous awards and honors, including two gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast. Currently, he is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.

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 - 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
• 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.

	Preface	vii
	Acknowledgments	xiii
Chapter 1	Decorated Cakes	3
Chapter 2	Wedding Cakes	67
Chapter 3	Individual Pastries	93
Chapter 4	Plated Desserts	129
Chapter 5	Frozen Desserts	203
Chapter 6	Light and Low-Calorie Desserts	267
Chapter 7	Charlottes, Custards, Bavarian Creams, Mousses, and Souffles	321
Chapter 8	Modernist Desserts	373
Chapter 9	Holiday Classics and Favorites	423
Chapter 10	Chocolate Artistry	505
Chapter 11	Sugarwork	569
Chapter 12	Marzipan Modeling	633
Chapter 13	Advanced Decorations	665
Chapter 14	Basic Recipes	749
Appendix	Weights, Measures, and Yields	805
	Index	828