Gebraucht kaufen
EUR 34,34
+ EUR 3,00 Versandkosten
Gebraucht: Gut | Details
Zustand: Gebraucht: Gut
Kommentar: Buy with confidence. Excellent Customer Service & Return policy.Ships from USA. Please give between 2-5 week for delivery.
Möchten Sie verkaufen?
Zur Rückseite klappen Zur Vorderseite klappen
Anhören Wird wiedergegeben... Angehalten   Sie hören eine Probe der Audible-Audioausgabe.
Weitere Informationen
Alle 3 Bilder anzeigen

The Professional Pastry Chef (Englisch) Gebundene Ausgabe – Oktober 1995


Alle 8 Formate und Ausgaben anzeigen Andere Formate und Ausgaben ausblenden
Amazon-Preis Neu ab Gebraucht ab
Gebundene Ausgabe, Oktober 1995
EUR 165,93 EUR 34,34
1 neu ab EUR 165,93 7 gebraucht ab EUR 34,34

Dieses Buch gibt es in einer neuen Auflage:

The Professional Pastry Chef
EUR 244,71
Dieser Artikel ist noch nicht erschienen.
-- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.

Hinweise und Aktionen

  • Reduzierte Bestseller und Neuheiten: Entdecken Sie unsere vielseitige Auswahl an reduzierten Hörbüchern und englischen Büchern. Klicken Sie hier, um direkt zur Aktion zu gelangen.

Jeder kann Kindle Bücher lesen — selbst ohne ein Kindle-Gerät — mit der KOSTENFREIEN Kindle App für Smartphones, Tablets und Computer.


Produktinformation

  • Gebundene Ausgabe: 1174 Seiten
  • Verlag: Van Nostrand Reinhold; Auflage: 3rd (Oktober 1995)
  • Sprache: Englisch
  • ISBN-10: 0442015976
  • ISBN-13: 978-0442015978
  • Größe und/oder Gewicht: 5,7 x 22,9 x 29,2 cm
  • Durchschnittliche Kundenbewertung: 4.8 von 5 Sternen  Alle Rezensionen anzeigen (15 Kundenrezensionen)
  • Komplettes Inhaltsverzeichnis ansehen

Mehr über den Autor

Entdecken Sie Bücher, lesen Sie über Autoren und mehr

Produktbeschreibungen

Synopsis

This specialty cookbook serves as a thorough guide to the preparation and presentation of pastries and desserts. It contains over 500 recipes, supplemental illustrations and instructions for decorative finishes. This edition includes such changes as consolidated introductions, updated information on technical advances in pastry-making, and expanded light desserts chapter and a new chapter on country-style desserts.

Klappentext

The Professional Pastry Chef Third Edition Bo Friberg The Culinary Institute of America at Greystone A longtime favorite of pastry lovers and serious chefs worldwide, this comprehensive specialty cookbook has grown to nearly 1,200 pages and is presented in a larger, simplified format that is much easier to use. The third edition of The Professional Pastry Chef offers over one thousand tempting recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and elegant presentation of an abundance of pastries and desserts including breads, cakes, cookies, tarts, petits fours, croissant and Danish, mousses, souffl?s, ice creams, sorbets, and candies. 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. The third edition of The Professional Pastry Chef has added up-to-the-minute coverage of technical advances in pastry making. You'll find techniques that employ such tools as silicone baking mats, stencils, silkscreens, and acetate or polyurethane strips, enabling you to make high-tech, nouvelle creations. The Light Desserts chapter now offers twice as many selections that will please your palate, your heart, and your waistline, plus, a new chapter on American and European Country Desserts has been added in response to the rebirth of these classics across the nation. Each recipe-thoroughly tested by the author and thousands of his students-has been refined to perfection and is virtually foolproof. 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. New photographs are a feast for the eyes as well as the imagination. More than 150 color photographs and 450 step-by-step illustrations help you build confidence as you master each technique. And with the aid of life-size 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 addition to the complete assembly of recipes, the book contains professional guidance, instruction, and information on:
* 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
* Conversion tables, equivalency tables, and high altitude baking adjustments
* Nutritional analysis of the recipes in the Light Desserts chapter
Far more than just a compendium of specialty recipes, The Professional Pastry Chef, Third Edition, is a comprehensive reference on all aspects of the art of baking and pastry. It is no surprise that this definitive work has become an essential, all-in-one sourcebook for professional pastry chefs, apprentices, students, and pastry enthusiasts everywhere. From San Francisco Sourdough Loaves to Caramel Boxes with Caramel-Macadamia Nut Mousse, you'll turn out perfect results every time under the guidance of Master Pastry Chef Bo Friberg. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.

Kundenrezensionen

4.8 von 5 Sternen
Sagen Sie Ihre Meinung zu diesem Artikel

Die hilfreichsten Kundenrezensionen

Von Eric J. Wu am 8. April 2000
Format: Gebundene Ausgabe
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.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Format: Gebundene Ausgabe
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.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Format: Gebundene Ausgabe
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.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Von Ein Kunde am 29. September 1998
Format: Gebundene Ausgabe
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.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Format: Gebundene Ausgabe
Although, this is not a book for beginners, it is a very well written and beautifully illustrated book for professionals and skilled cooks. Everything I have made from it is very good and the large (usually 16) servings are usually fairly easy to reduce to a family size or can be adapted. My one complaint, and I consider it important, is the fact that there is no system for matching illustrations with recipes. One can find a photo and then look in the index for the recipe but to find the illustration for a recipe, one must leaf through the illustration pages, a real pain, especially in a book as large as this.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Von Ein Kunde am 9. August 1999
Format: Gebundene Ausgabe
THIS BOOK RECIEVED HIGH VERBAL AND WRITTEN PRAISE. AUTHOR, BO FRIBERG, USES RECIPES THAT CATER TO MANY APPETITES. HOWEVER, HIS INSTRUCTIONS AND DIRECTIONS ON HOW TO EXECUTE RECIPES ARE IN THE TERMINOLOGY OF GREAT BAKERS, PASTRY COOKS, AND CHEFS. THE TOPICS COVERED INCLUDE; BREADS AND ROLLS, COOKIES, CAKES AND PIES, TO MORE INTRICATE BAKED GOODS SUCH AS DESSERTS FOR PLATED PRESENTATION, SUGAR WORK, AND MARZIPAN. I HIGHLY RECOMMEND, BUT EXERCISE SOME CAUTION BEFORE EXECUTING SOME OF THE RECIPES.
THIS BOOK IS EXCELLENT FOR THE CULINARY ARTS STUDENT.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Von Baker D am 16. Januar 2000
Format: Gebundene Ausgabe
This was the tome in pastry school, full of recipes and anecdotes from around the world. Chef Bo was one of my instructors, and his wealth of knowledge can be found in this collection. The formulas are geared for the pro (duh), but with a scale or calculator can be used at home. I've never had problems with any of these recipes; my only wish is the next edition's recipes will tell you on which page the corresponding photo is located. Whether I'm at work (as a baker) or not, I use this as a standard reference book.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen

Die neuesten Kundenrezensionen