The Professional Pastry Chef,
Fourth Edition,
Fundamentals of Baking and Pastry

Chèvre Cheesecake with Vanilla Bean Topping (as plated dessert)

Book Description
Book Table of Contents
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Book Description

From the publisher:

A favorite of serious chefs and passionate home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all presented in a fresh and approachable way. Now skillfully revised to address the latest developments in pastry making, this classic resource is truly the reference of choice for anyone looking to achieve true artistry in today's pastry kitchen.

The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts- including breads, cakes, cookies, tarts, croissants, Danish pastries, mousses, soufflés, ice creams, sorbets, and sauces, syrups and fillings- plus a completely new chapter covering flatbreads, crackers and rolls.

Moving effortlessly from the most basic puff pastry to such subtly contemporary creations as Mascarpone Cheesecake with Cassis Panna Cotta Topping or Meyer Lemon Tarts with Lemon Verbena Whipped Cream, The Professional Pastry Chef puts a world of edible delights within reach. The Fourth Edition contains more than 700 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home.

Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures but also the principles behind them, helping to build a firm foundation based on understanding rather than memorized formulas. His clear explanations provide an easy-to-follow guide through ingredients and mise en place preparation as well as pastry equipment, techniques and plated presentations. Chef Friberg's step-by-step instructions are generously supplemented with illustrations that demystify even the most complex procedures, while ready-to-use templates save time and effort in the kitchen.

Finished dishes are brought to life with 100 vivid color photos that add a sublime touch of visual inspiration, along with new Chef's Tips and sidebars that offer instant access to key material where and when it's needed.

Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts - today and for years to come.

From the Preface by Bo Friberg:

In a sense, the Fourth Edition of The Professional Pastry Chef began as soon as the Third Edition was published. Right away I started to jot down ideas for new recipes, make notes regarding up-to-the-minute techniques, and consider ways in which I could improve the text. When it came time to begin the actual revision it became clear rather quickly that there was more than enough material for two books rather than one. This book, Fundamentals of Baking and Pastry, is the first of a two-volume set. The second volume, Advanced Techniques, will be published in early 2003.

Included here are all of my well-tested recipes for yeast breads, decorated cakes, tea cakes, cookies, plated desserts, ice creams, custards, sauces, fillings, and more - all of the classics from the first three editions that have stood the test of time. In addition, dozens of new recipes, illustrations, templates, and color photographs have been added to reflect the latest industry trends. For example, a new section is dedicated to today's popular Mediterranean-style flatbreads. Recipes for favorites such as cibatta and lavash address the consumers' growing demand for authentic artisan breads. Notable also is that each of the appendices - Ingredients, Equipment, and Weights and Measures - has been greatly expanded. The ingredient and equipment sections are virtually "a book within a book" with over 1,000 and 500 entries, respectively.

The recipes in each chapter are organized in a way that will make them easier to use whether you are a student, teacher, professional chef or amateur-cooking enthusiast. Among the many new design features are Chefs Tips and informational sidebars. These, along with the recipe introductions, point out potential challenges, give specific hints and advice, convey general information about the ingredients used, discuss the history of the dish, or offer an alternative presentation or usage. Sub recipes have been moved to follow a main recipe whenever possible to make them easier to access.

This new edition also contains innovative ideas for impressive plate presentations and incorporates techniques that utilize the tools that are needed to produce the latest novel creations. In the six years since the third edition was published, a multitude of new equipment has emerged in the baking and pastry field. Flexipan forms, made from special silicone-based compounds, are used more and more rather than tinned steel for baking everything from cake bases, to teacakes, Madeleines and individual pastries. Silpats (silicone baking mats), decorating stencils, plastic strips (acetate or polyurethane), transfer sheets for use with both chocolate and sponges, decorating combs used to create patterned sponge sheets, and, to some degree, dough sheeters, are no longer considered specialized equipment used only in large operations, but are now a must in any establishment that wants to keep up with the latest industry trends. Many other tools that were once made from metal are now made from composites that are heatproof, rustproof and resistant to bacteria. These tools and others like them are discussed and utilized throughout both volumes.

A greater number of the recipes in this edition include versions that produce a smaller yield, titled Small-Batch. This was done in an effort to make the book accessible to a wider range of readers and to both large and small professional operations. Recipes that do not include a small batch ingredient list are still easy to scale up or down as needed. Because none of the cake, tart, and pie recipes yield more than two, it is equally convenient for anyone to either multiply this amount as needed depending on the occasion and/or demands, or for the home chef to divide the ingredients in half to make, for example, one birthday cake. As before, all of the recipes that produce individual servings, namely the plated desserts, custards, puddings, mousses, charlottes, and Bavarians, yield either eight, twelve, or sixteen servings which again makes it easy to divide the ingredients to serve four, six, or eight.

The third edition, I am pleased to say, was and continues to be a huge success for many reasons, the main one being that all the recipes work, period. This, of course, is the point of any cookbook but unfortunately it is not always the case. Professional chefs especially, who work in an environment where not only are the cost and waste of ingredients significant, but time is of the essence, must have workable formulas they can rely on. Readers will be pleased to note that all of the recipes and procedures in my books have been tested by literally thousands of students in my classes and have been improved on over the course of many years. In the Chefs Tips and the recipe instructions, I point out typical pitfalls and explain why certain steps must be completed in a particular order or manner. I also offer suggestions for using more than one type of form or mold when applicable, knowing that not only does every operation not have the same equipment, but also that these items are not always readily available when needed. In several instances, instructions, complete with illustrations, are given for making your own forms and molds.

Table of Contents

Chapter 1:   Mise en Place
Chapter 2:   Basic Doughs
Chapter 3:   Yeast Breads
Chapter 4:   Flatbreads, Crackers, and Rolls
Chapter 5:   Breakfast Breads and Pastries
Chapter 6:   Cookies
Chapter 7:   Tarts, Pies, Cobblers and Crisps
Chapter 8:   Tea Cakes, Pound Cakes, Muffins and Other Quick Breads
Chapter 9:   Sponge Cakes and Cake Bases
Chapter 10:   Basic Chocolate Work and Decorating Techniques
Chapter 11:   Decorated Cakes
Chapter 12:   Individual Pastries
Chapter 13:   Plated Desserts
Chapter 14:   Ice Cream and Sorbet
Chapter 15:   Custards, Puddings, Mousses, Charlottes, and Bavarian Creams
Chapter 16:   Sauces, Syrups and Fillings
Appendix A:   Ingredients
Appendix B:   Equipment
Appendix C:   Weights, Measures and Yields


"There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers."
Jacques Pépin, author, teacher, and host of his own public television series
"I often turn to my battered, well-used copy of Friberg's classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I'm grateful for this updated edition with its easy-to-find information and spectacular new photos."
Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
"Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century.
Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco, CA
"Bo Friberg's new Professional Pastry Chef is a superb resource for the pastry student, as well as the established chef. His years of experience as a chef and teacher shine through in his well-formulated recipes and insightful tips. This is an essential book for every student of pastry."
Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School

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