The Advanced Professional Pastry Chef

This book deals with a very wide raneg of techniques, and has quite a few good recipes. Some of the recipes may be a bit of a problem when scaled down for home baking, but if you do have some experience (which you should if you are considering this book, this is not for beginners) you can easily adjust it. Also, boiled sugar recipe doesn't work in humid climates, but if you come up with proportion which does work for you, tips and techniques are still very valuable. Highlights of the book - tuile and ladyfingers batter recipes. I use both of those regularly, I love the look of decorated sponge cakes, but I actually use ladyfingers sponge batter (given in cake section at the begining, not lady fingers biscuits) instead of joconde sponge for decorated sponge layers (joconde is a bit more dry) and it turns out perfect.

Love it. It comes with many delicious recipes and great tips and techniques from the author/ chef. I have a Fundamentals of Baking and Pastry book and this one. Great books!

Love this book and will use this where every I go. I do like that he goes in to detail on may of the topics and the formulas are pretty much right on. I am glad I purchased the electronic copy because it will travel well since I like to travel for work.

A must to have reference Pastry Book for every serious pastry professional. It has very wide explanations about every single topic of Pastry, it gets very well complemented with the other Bo Friberg book The Professional Pastry Chef. I heard there's a new edition comming next year, what I found very good, because some of the topics are outdated or need to add more of the new techniques that have been used nowadays. My favorite by far is Advanced Bread and Pastry by Michel Suas, it is a much more actual version, beautiful edited and more graphic explanations.

REalmente este libro deben tenerlos todos, es excelente! This book have all recipes than all pastry chef and amateur can to do in a home... is the second part and have more of pastry, was a very great idea to buy, Excelente!

A standard for pastry chefs both in school and out. No room for your own recipes but has side room on the columns. He offers basic instruction at the beginning of the book to ensure that everyone understands what he's using, how to make basic things like syrups.

很精彩的內容

Okay a lot of it is way over my head but I want to learn! Instructions are very nice, step by step by step.

I've been using this book for years, highly recommend it for professional chefs.

Excellent book (one of two volumes). Between these two volumes there is all the information I would ever imagine i need when it comes to patisserie. Large book, thick and simply wonderful.

Already had The Professional Pastry Chef: Fundamentals of Baking and Pastry and I simply had to have this one too. Lots and lots of pages full of information. Not many photos and that is only down side but this book is so great that I am willing to give 5 stars to it even when it is lacking the photos which I think are pretty great in a any sort of cookbook.

You always learn from Bo Freiberg. Each book is fresh and has new ideas and sumptuous formulas. They are easy to follow and presented well.

A giant book (850 pages), but every one is gold! Along with recipes and text about techniques or ingredients, here you will find a ton of other information related to the subject - like history facts about various cakes (particularly wedding cake) and many more. Lots of schematics and templates, BUT - almost no photos! How sad!! Definitely, a book for professionals, not for beginners. Outstanding!