The Advanced Professional Pastry Chef

Up-to-date, advanced techniques for the professional pastry chef and serious home bakerThe Advanced Professional Pastry Chefbrings 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 classicThe Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition(Wiley: 0-471-35925-4)—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, and 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. Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.