The Professional Pastry Chef

Rating:
Summary: Comprehensive!
Review: Covers basic Doughs (bread, cake, pastry) Breakfast stuff, cookies, tarts cakes, individual cakes (including charlottes), custard soufflee and mousse, ice Cream, decorating with chcolate and sugar, and others. About 1150 pages.

This is an awesome book. It costs twice as much as any other book, but it's worth it. This book gives you the hows,whys, and principles of everything which is nice. For example it has a chart showing how creme caramel, creme brule, pastry cream, sabayon, pots de creme are all just modified creme anglais. However it does assume that you know a little bit, so for a first book "the cake bible" "the pie/pastry bible" or "baking with julia" might be more suitable. You know that all of the recipes are tested. There are a few things to look out for however. The first is that you will have to scale down all of the recipes - they are written for bulk. The second is that the photos and recipes aren't put together or indexed well - you have to hunt for the recipe for a particular photo. But all in all, a terrific book, definitely worth the price.

Rating:
Summary: Highly recommended!
Review: I am very impressed with this book and highly recommend it. The recipes are varied, from basic cookies to quick breads to impressive plated desserts. It is not for someone who wants to spend no more than 15 minutes, mix a few ingredients and get a dozen cookies (although some recipes are very quick and easy), but it is perfect for me, an adventurous home baker who frequently needs to double or quadruple batches to obtain the quantities I need. Most recipes yield at least double the quantities of standard cookbooks, but there are frequently instructions on making smaller quantities or using alternate pan sizes. Do-ahead instructions are common, which is also a big plus to me. I also am pleased that most measurements are by weight rather than volume. Not only is this more accurate, but, with a good scale, it is much quicker and easier.

There are several things explained, such as air-spraying chocolate, that I may never do, but was very interested in reading how they are done. Less "professional"options are often included, such as sifting cocoa rather than the air-spraying.

All in all, this is my new favorite cookbook, both for actual baking and for curling up and reading. It has given me lots of inspiration and I can hardly wait to get cooking!

Rating:
Summary: An Inspirational Compendium of Breads and Deserts
Review: I purchased this book a couple of years ago and have used it for baking everything from dog biscuits and breads to sponge cakes and pastry cream. Although I am only an avid amateur, I find the recipes easy to follow and easy to convert for use in the home kitchen. The Author has included equivalency tables in the back of the book (ingredients are listed by weight rather than volume measures).

I have given away many of my other pastry and desert books since purchasing this book since everything that I could possible dream of is covered in this book

I would strongly recommend this to anyone who enjoys baking and aspires to create something outside the ordinary, regardless of skill level.

Rating:
Summary: Highly recommended!
Review: I'm not a pastry chef but still have a love of intricate baking. I really enjoyed Mr. Friberg's explanatory paragraphs prior to each recipe...he has a wonderful sense of humour and is very articulate. I agree the book is geared toward the professional pastry chef (of course, look at the book's title!) but the average baker can make some of the beautiful presentations in the book because of the author's detailed explanations and directions. Intricate chapters on doughs, bread/roll baking, cookies, tarts, LOTS of cakes, pastries, etc. as well as how to present the finished products. Some of the work such as with pulled and blown sugar should be attempted only with instruction and proper equipment because of the hot sugar involved...but let's face it...nothing in the book is rocket science and is "do-able" with lots of practice. Classes would be a plus...such as in the sugar work. Beautiful pictures and an entertaining, as well as highly instructional, book. Mr. Friberg comes across as quite friendly and willing to teach/share his wonderful recipes and methods. A far cry from some of the condescending books I have read from this field. This is not the "Cake Mix Doctor" so be prepared to spend time (and money) on the recipes but it is highly worth it in terms of quality and enjoyment.

Rating:
Summary: Magnificent Job
Review: I've been collecting cookbooks especially in baking and pastry. This is the best ever pastry book I've ever had. I'm not a pro but I tried some of the recipes. It was easy to follow and straightforward. The only suggestion is please add some more pictures. Anyway thanks so much Mr Bo. I wish I have enough time to try all your recipes. I'll recommend this book to my friends.

Rating:
Summary: Great book if you are (or pretend to be) a pastry chef
Review: Lots of helpful information if you want to learn about the art and not just follow a recipe.

* I read the glossary of ingredients in the back and now I sound like I know what I am talking about. It lists and describes all types of exotic ingredients. It gives interesting technical details like what makes dutch processed cocoa different than regular cocoa, stuff like that. Very cool.

* There are lots of cool pictures that are collected in a few glossy pages throughout the book. Helpful for coming up with your own artsy displays.

* The book is very large and heavy.

* The ingredients are given in weight and not volume measurements.

All these things help me to feel cool while I pretend I am a pastry chef.

Rating:
Summary: THIS IS ONE INCREDIBLE BOOK
Review: Now, I must tell you that this book is well worth every penny. It is so huge and heavy, every bit of it is complete and full of interesting recipes to exciting and irresistable creations. This is another book I spend lots of time with. Even if I dont have to use it I still enjoy looking through it. There are over one thousand incredible recipes in this book. Bo Friberg is an exceptional Pastry Chef. He shares his techniques and you can even make up your own as well. If you are a serious Pastry Chef and you dont have this book....then get it. It is worth it and you will be so happy you did. Everyone who bakes should have this book. Recipes range from simple breads to cakes, cookies, mousses, ice creams, sorbets, candies...the list goes on. You will just have to see when you get it. Another thing I like about this book is that it teaches you how to make things such as Mascarpone cheese and Ricotta cheese. I could go on forever. Buy it. Use it. Love it.

Rating:
Summary: THIS IS ONE INCREDIBLE BOOK
Review: Now, I must tell you that this book is well worth every penny. It is so huge and heavy, every bit of it is complete and full of interesting recipes to exciting and irresistable creations. This is another book I spend lots of time with. Even if I dont have to use it I still enjoy looking through it. There are over one thousand incredible recipes in this book. Bo Friberg is an exceptional Pastry Chef. He shares his techniques and you can even make up your own as well. If you are a serious Pastry Chef and you dont have this book....then get it. It is worth it and you will be so happy you did. Everyone who bakes should have this book. Recipes range from simple breads to cakes, cookies, mousses, ice creams, sorbets, candies...the list goes on. You will just have to see when you get it. Another thing I like about this book is that it teaches you how to make things such as Mascarpone cheese and Ricotta cheese. I could go on forever. Buy it. Use it. Love it.

Rating:
Summary: Best pastry book ever.
Review: This is the best book I have ever found. Whatever I need to bake I know I'll find the recipe in here, and best of all I know that it will work. As if these were not enough the presentations look great. If you love self teaching this is the book for you. I feel I have learned more from this book that at culinary school. I wish I could meet Mr. Frieberg, he is the best teacher I have ever had. It has very easy to follow instructions and all the information you need. Thank you very much for sharing your knowledge with us.

Rating:
Summary: bigger isn't always better
Review: Unbelievable. I cannot say much more. You must have this book if you love pastries.

It is done is a clear, concise manner - and with the amount of recipies you get in this book of over 1,000 pages, it's a no brainer. Buy it. Buy it. Buy it.

DISCLAIMER: I am not the publisher, nor related to the author. ...Just a very satisfied customer.

Now, don't wait - order it now. You will not regret it.