Articles liés à WITH The Making of a Pastry Chef
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Biographie de l'auteur :
About the Author Bo Friberg is a Certified Master Pastry Chef with over 40 years of professional experience in the industry. In 1995, Chef Friberg was selected as a member of the opening team at The Culinary Institute of America at Greystone, where he is currently an instructor. Chef Friberg graduated from the Confectionery Association School of Sweden and holds a degree as a Master Confectioner. He has worked in both small shops and large retail and wholesale operations in the United States and Europe, and was pastry chef for Swedish American Lines Cruise Ships. In addition, he has demonstrated the art of pastry making on three television shows including the highly acclaimed public television series Cooking Secrets of The CIA, Cooking at the Academy, and NBC′s Today Show, and he has spent 17 years teaching all levels of students at the California Culinary Academy where he was again part of the school′s opening faculty team. Chef Friberg has received awards and honors for his work in Europe and in the United States. He has received gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast.
Présentation de l'éditeur :
Long considered the pastry chef′s bible, The Professional Pastry Chef has now been completely revised to meet the needs of today′s pastry kitchen. Bo Friberg, a Certified Master Pastry Chef and Instructor at The Culinary Institute of America at Greystone, has written a book that continues his tradition of excellence and commitment to the industry.
Chef Friberg shares his recipes for such delicious desserts as Apple Tart Parisienne, Wild Strawberries Romanoff in Caramel Boxes, and Mocha Meringues. Not only has he devoted whole chapters to sugar work, decorations, sauces and fillings, but he has also included extensive information on mise en place and basic doughs. By simplifying the instructions for his complex recipes, he has made them easier than ever for the professional to execute.
Chef Friberg shares his recipes for such delicious desserts as Apple Tart Parisienne, Wild Strawberries Romanoff in Caramel Boxes, and Mocha Meringues. Not only has he devoted whole chapters to sugar work, decorations, sauces and fillings, but he has also included extensive information on mise en place and basic doughs. By simplifying the instructions for his complex recipes, he has made them easier than ever for the professional to execute.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurHungry Minds Inc,U.S.
- Date d'édition2005
- ISBN 10 0471462535
- ISBN 13 9780471462538
- ReliureRelié
- Numéro d'édition4
- Nombre de pages1312
- Evaluation vendeur
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