The Professional Pastry Chef: Fundamentals of Baking and Pastry

I purchased this book during my senior year of college as a culinary arts students at Johnson & Wales University in 2002. Even now, 14 years later, I still cherish it dearly. It is well written, the formulas are fantastic and the baked breads, pastries and desserts turn out great and tasty. What I loved most when I originally purchased it back then, is that it was written in the style of a veteran chef, speaking to and teaching younger apprentices the fundamentals and foundations of baking. It is filled with little anecdotal stories, best practices tips and scientific breakdown of the baking process. What I love most about it now, after having worked in the industry, is that I see and know first-hand, the artistry and wisdom in the formulas. I have made countless creations using Bo's formulas and although I have tweaked some over the years, I still keep the essence of what the original formulas were trying to convey. Whether a professional chef or culinary student at home, this book is highly recommended. Due to the yield sizes and techniques, it may be a bit intimidating for home bakers.

The tips from Chef Friberg make this hefty book worth the hefty price tag. The recipes are presented in both large bulk and smaller batch forms. Along with the recipes are nuggets of wisdom to help the home baker be a success. One of the lessons I've gleaned from the book is that, when making a cheesecake, one should let the cream cheese come completely to room temperature before incorporating it into the recipe. Also, when the cheesecake is ready to go in the oven it should be in a water bath. The recipe I've used for years never gave these simple instructions. When I made my cheesecake for Thanksgiving dinner this year, I followed Chef Friberg's advice and was pleasantly surprised at the creamy texture of the cake and the beautifully even top. In the past my cheesecake had fallen quite deeply in the middle and was grainy. Included with the professional baker's tips are anecdotes about the author's personal history. With the recipe for dog biscuits he tells of his love for his two Akita "puppies," Shiro and Kuma. These stories, instead of detracting from the book, make it much more personal. Chef Friberg tells why these recipes are important to him and why he wants to share them with his reader. Some of the recipes are probably beyond the skills of most home bakers, but it's still fun to read them and dream.

This book in a word is AMAZING, it's got every thing you would need to teach a class. Or help you start up and run a Bakery. At least on the cooking side of the business. The recipes are easy to follow, and they cross reference each other. The author has over 30 years as a baker and a teacher. Each recipe has been tested over a 1000 times by his students. So you know that it'll work, if you just follow the steps that he has clearly laid out for you to follow. This book is easy to read and follow. With the correct equipment and ingredents. Any one can create the wonderful things to eat in this book. I'm so glad I bought this book.

Love it! When I first bought CIA Pro Chef, I received some introductory coverage of baking and pastry. I wanted to go deeper and form a basis for this entire other world of culinary arts, so for the longest time I had planned on buying a guide like this. I've only gone through the first chapter because I'm wickedly busy with my career activities, but I'm already fully satisfied with what I bought. The way I know is when I'm standing in line at the grocery store and there's a wonderful, fancy baking and pastry magazine on the rack, I know I don't need to buy it because Bo's book gives me everything I need. When I finally finish this book I'll move on to the Advanced version of this book. Culinary arts is a hobby of mine, and as a home chef I challenge myself on both sides of cooking- general cuisine and baking/pastry. So for me this book is a necessary part of my collection. (BTW, I bought the Kindle e-book version of this, and it's been working out perfectly for me.)

Everyone says baking is a science and yet many baking recipes online and in some books are vague in their directions especially for beginners. This book is different it describes in detail what you are trying to do (chemically speaking) and tells you when it's done versus over done (mixing and cooking wise). For me it's taken the fear and mystery out of baking. As a bonus it also tells you how to plate some of the desserts. How FUN! Also the recipes are given in weight which (according to the book) 1) will give you more consistent results and 2) frankly it's easier to deal with. I just zero the scale after each dry ingredient added into the mixing bowl and spoon in the ingredients (saves me washing several smaller bowls). The recipes do seem to be bigger batches than normal online recipes, but in some cases that's a good thing. For example I made crepes (which were better than ANY crepes I've had even without any filling), the bigger batch is not actually that big because it may take several tries to get the hang of putting in the right amount of batter and swirling your pan fast enough.

This is a great recipe book for those who have some experience baking at home or work situation for some length of time. It has recipes for both small and larger batches, which makes it practical for both home use and commercial use. The recipes and techniques are well versed and easy to understand, even amidst the heft of the book size itself. The price is a bargain for those who are looking for excellent answers to the details in baking. This is a book to keep for many years as a reference and guide.

El libro me gusto mucho!! Pero debo admitir que para persona que hacen estas cosas como hobby y no como profesional, a veces es difícil de hacer la receta correctamente porque muchos detalles no están explicadas y muchas recetas tienen descripción bastante general. Por eso con unas recetas he tirado muchas productos a la basura por probar varios veces sin éxito final. También el parte de panes está bastante pobre. Y claro que como el autor es suizo con influencias americanas, unos ingredientes habrá que esforzarse para encontrar o la manera más fácil es simplificar la receta y omitir unos ingredientes normalmente, el pastel final no sufre mucho :) Pero en general el libro está muy bien, por el precio que tiene es de muy buena calidad. Hay muchísimas recetas y la mayoría me han quedado perfectos y muy muy rícos

My book was a bit damaged when i received it. Some of the pages were ripped and stuck together with glue. Not very happy about that.

I really like this book. It takes a little getting used, I didn't open and go "wow! I love it!" but it's a grower and I think they are the best. It's dense, there are very few coloured pictures. It's very big and it is intended as an accompaniment to a pastry student. I am a keen novice and home cook but for me I want to know the hows and whys and I want to be able to recreate the best things at home. It would take a long time to work your way through this book but it's great to dip into in the mean time. There are tons of recipes, as another reviewer mentioned you will likely need to sclae down if you're a home cook but it does offer you quanties for a half batch for many recipes, so if you have a large family or hungry friends this may suffice. It's very clear, it offers you background to some well known bakes. It tells you how to make pastries, doughs and fillings, it explains things like the bakers percentage/ratio, it explains what you are looking for and encourages you to bake in order and plan ahead to create efficiency. It's got a nice explanation on getting a good rise and flavour from your bread and lots more! I'm only beginning to scratch the surface of this book and I have not yet baked many recipes from it but I have used the fundemental priciples it explains in recipes from my other books and it's really making a difference. It gives you tips on how to do so many things, it's not colourful, it's not instant gratfication spoon fed to you but once you get beneath the surface of this book it's a gem.

This book is the same used by our professional cooking students at a local college and my staff (we serve up to several thousand meals a day) so I bought a copy for myself, as I am not a baker by trade. I found it very enlightening and filled in many of the gaps that I lack in the baking field. Since I normally work in cups and spoons, using the weights was different for me (buy a scale if you plan to use this book). I would have liked to see a little more info on blown and manipulated sugar (but then I suppose that is what the next book is for) and a few more recipes for phyllo pastry usage, pies, and petit fours. The author is clearly a high level professional and his instructions are clear. He explains much of the science behind the way the food is produced, which aids greatly in production. I don't recommend this book for the casual home baker as many of the quantities are huge and have to be paired down as well as some recipes talk about using equipment that you would find in a commercial kitchen (i.e. steam injectors for ovens when cooking bagettes). However, having prepared several recipes from this book I am very satisfied.

Erg blij met het boek. Mooie recepten. Klein puntje, ik wil altijd graag de bakvormen gebruiken die vermeld staan bij een recept. Een aantal recepten vragen om een bakvorm die niet standaard zijn. Omrekenen dus of een zoektocht over de wereld via internet. Recepten worden ook in grammen vermeld, voor mij een groot voordeel.