Title
The Professional Pastry Chef,New
Delivery time: 8-12 business days (International)
Long considered the pastry chef's bible, The Professional Pastry Chef has now been completely revised and is presented in a larger, simplified format that is much easier to use.. This third edition offers over 1,000 tempting recipes and is a complete guide to preparation and elegant presentation. Instructions for every recipe have been revised and rewritten to make them as comprehensible and easy to follow as possible, and all feature both U.S. and metric measures for each ingredient. You'll find techniques that enable you to make hightech, nouvelle creations. And with the aid of lifesize templates that can be copied directly from the book, you can create tulip shells, chocolate and fondant ornaments, dessert cases, cast sugar showpieces, and chocolate or marzipan decorations. In new recipe introductions, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, ingredient substitutions, and professional techniques to produce professional results. The origin and history of the classics are also revealed. Also included are: pastry ingredients and equipment, including quality determination, usage, storage, and origin; plate presentations utilizing sprayed and piped chocolate, sauce painting, stencils, and caramelized sugar ornaments; and nutritional analysis of the recipes in the Light Desserts chapter.
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products, we have already made a big leap forward. This ranges from the
increased use of more sustainable fibers to the use of more
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Visa, MasterCard, American Express, Paypal, Shopify Payments, Shop Pay and more.
Secure Payment
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
Visa, MasterCard, American Express, Paypal, Shopify Payments, Shop Pay and more.
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Frequently Asked Questions
- Q: What is 'The Professional Pastry Chef' about? A: 'The Professional Pastry Chef' is a comprehensive guide for pastry chefs, featuring over 1,000 recipes along with professional techniques for preparation and presentation. It covers both U.S. and metric measurements, making it accessible for all cooks.
- Q: Who is the author of 'The Professional Pastry Chef'? A: The book is authored by Master Pastry Chef Bo Friberg, who shares his expertise and insights on pastry making.
- Q: What edition is 'The Professional Pastry Chef'? A: This is the third edition of 'The Professional Pastry Chef', which has been completely revised for better usability.
- Q: What type of binding does the book have? A: 'The Professional Pastry Chef' is bound in hardcover, ensuring durability and a professional appearance.
- Q: How many pages are in 'The Professional Pastry Chef'? A: The book contains a total of 1,174 pages, filled with recipes, techniques, and illustrations.
- Q: What kind of recipes can I find in this book? A: The book includes a wide variety of recipes for pastries, desserts, and elegant presentations, aimed at both novice and experienced bakers.
- Q: Does the book include nutritional information for the recipes? A: Yes, 'The Professional Pastry Chef' includes nutritional analysis for recipes in the Light Desserts chapter, helping readers make informed choices.
- Q: Are there any illustrations or templates included? A: Yes, the book features life-size templates and illustrations that can be copied to assist in creating intricate pastry designs.
- Q: Is this book suitable for beginner bakers? A: While it is a professional guide, the revised instructions and clear measurements make it suitable for beginner bakers who are eager to learn.
- Q: What year was 'The Professional Pastry Chef' published? A: 'The Professional Pastry Chef' was published on January 1, 1996.