In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. No longer just an afterthought, restaurants now boast separate dessert menus, with the pastry chef acknowledged by name. This volume, which expands Bo Friberg's "The Professional Pastry Chef", brings 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 (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 the pastry kitchen. This reference work features clear explanations, step-by-step how-to photographs and recipes - all presented in a lively, reader-friendly style.
