Bo Friberg Pastry Chef

[Vin Raichur]

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I ordered this book and its companion: The Advanced Professional Pastry Chef, both by Bo Friberg, and was wondering if anyone has experience with the books? I've bought them because I wanted to gain a better understanding and more comprehensive knowledge about pastry (especially the dessert side) and thought that this would be a good starting point.

They are good books, The Professional Pastry Chef was the very first book I bought. I look to then for inspiration and when I'm interested in making something I haven't done before or want to look up, normally I do find it somewhere in the two books. In general, though, I've had recipes come out better when I use a book like On Baking, which is a little more straight forward. Bo's books are fine, but I've experienced multiple occasions where the recipe itself needed tweaking. A few examples off the top of my head are for the scones, 425f seemed a bit hot to bake them, so I do 400f, and thats in addition to just using the formula to make my own variations, the directions for shaping them sounds like it would yield sharp long skinny scones, it sounded sort of odd. The formula for pastillage was off, it was unusually soft, very very difficult to work with, and I never had very much success with the pulled sugar formulas, I use Notters formulas from his book. I was also never much of a fan of his breads, some are good, other I would pass.

On the other hand, I love the cookies, both in the standard book and the advanced, he makes very nice cookies, ice creams are good also, and he explains well why you should have a syrup density meter when making sorbets.

I have The Professional Pastry Chef. I've only made a few recipes. The Vanilla Pound Cake was exceptional. I bake my dogs bones every month from Chef Bo's recipe. I have also learned a lot. Especially useful to me is his method of lining pans with parchment.

IMHO, both are great books and provide a general overview of many techniques. That said, I would steer you to Greuling for chocolates, Migoya for frozen and plated desserts, Hammelman for bread, etc... if there is a topic you want to take a deep dive into.

One disadvantage to both books is that the formulas are for production volume. If you are learning at home, you will end up with tons of cakes, cookes, muffins, etc... halving or quartering some recipes may be necessary.

The recipes can easily be halved. The thing I noticed, at least in the recipes I was interested in, is that the baking pan called for in the recipe is only a 1 quart capacity. If you halve the recipe, you have 2 cakes that are 1 quart each. Not much at all.

Thank you for your information! I'm really looking forward to tomorrow (I return "home" and the books are waiting for me). I will post the first experimentations in this thread, just to keep you updated!

I bought the edition of the book that was available in the late 1990s. I found it to be full of info and plenty of beautiful pictures. Unfortunately, I don't think I attempted any recipe. It was too complex for a college student who didn't have many of the pastry chef tools. By the way, I was an exercise science student who loved to collect pastry chef and dessert books.....wishing I had the money to buy all the cool tools. I was a poor college student back then with just enough money to buy the book....about $65.00ish. I donated the book about 6 years ago since I never really cooked out of it.......and the book was quite heavy and huge.

I have both books and love them. I have learned a lot from the books and have made many recipes from them with wonderful results. I do not have any formal kitchen training but with his instruction I have been able to make my own puff pastry, strudel dough that stretches to the size of my table (!) and many other things I didn't think I would ever be able to do. I have made several of his cookie and cake recipes, and the west coast cheesecake is my go-to for cheesecake. The pumpkin pie is lighter than most pumpkin pies and I always get rave reviews on it. I've made some of the fiddly pastries and really enjoyed it.

I think some of the cakes in that first volume (I think it's the first volume anyway) are showstoppers at potlucks and the like. Not only do they taste great, but his decoration ideas are gorgeous. The Chestnut Puzzle Cake is a fun one, too, for the neat design of the cake layers when you slice it.

Chris, if you have opportunity, I can really recommend finding a good pastry chef and taking few classes. It brings you light years ahead. I have done a short pastry course (4 days) in past, amazing how many neat tricks of trade you can pick, that make going through any pastry book a breeze. Some moves (such as folding a mousse or a batter), mixing dough, even mixing cream to the right consistency, are difficult to explain/convey in written form. Youtube works as second best but if you can, go for the real deal.

This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its "sister" volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.

A pastry chef or ptissier (.mw-parser-output .IPA-label-smallfont-size:85%.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-smallfont-size:100%pronounced [pɑ.ti.sje]; feminine ptissire, pronounced [pɑ.ti.sjɛʁ]) is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, by caterers, and some cafs.[1]

Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually, the pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual plating of the desserts is often done by another station chef, usually the garde manger, at the time of order. The pastry chef is often in charge of the dessert menu, which, besides traditional desserts, could include dessert wines, specialty dessert beverages, and gourmet cheese platters.[3]

They are responsible for the creation and execution of dessert courses, as well as the menu's overall presentation. Pastry chefs must have a solid grasp of flavor profiles, baking processes, and food styling in order to create desserts that are both delicious and aesthetically pleasing. In addition to their technical abilities, pastry chefs must be able to work swiftly and effectively under pressure, as they are sometimes required to meet strict deadlines.[4]

Pastry chefs are also expected to fully understand their ingredients and the chemical reactions that occur when making fine pastries. Precise timing and temperatures are critically important.[5] It is generally preferred to weigh the ingredients (i.e., with a kitchen scale) as opposed to measuring by volume (e.g., with a measuring cup), as weighing inherently offers far more consistent baking results.[6]

This document provides an overview of the 4th edition of the book "The Professional Pastry Chef" by Bo Friberg. Some key details include:- The 4th edition has been expanded and revised with new recipes, illustrations, templates, and color photos to reflect the latest industry trends. - Appendices on ingredients, equipment, and weights/measures have been greatly expanded. - The book is designed to provide practical, workable recipes for both students and professional pastry chefs. - Teaching methods and the importance of engaging students visually and through multiple senses is discussed.Read less

Up-to-date, advanced techniques for the professional pastry chef and serious home baker

The Advanced Professional Pastry Chef brings 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 classic The 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.

Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.

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