The Professional Pastry Chef

Abstract: Chef Friberg teaches pastry-baking and preparation of other desserts at the California Culinary Academy. His book is designed to teach anyone with a basic knowledge of cooking how to make pastries, cakes and other desserts good and exciting. After a discussion of ingredients and equipment necessary, recipes are provided for pastries and tarts, breads, cakes, meringues, cookies and small pastries, custards, mousses and souffles, frozen desserts, and decorations and sauces. Recipes explain what to do and what not to do. Quanties of ingredients are provided in metric and imperial measures.