---
product_id: 1703681
title: "The Professional Pastry Chef: Fundamentals of Baking and Pastry"
price: "€ 159.39"
currency: EUR
in_stock: true
reviews_count: 12
url: https://www.desertcart.gr/products/1703681-the-professional-pastry-chef-fundamentals-of-baking-and-pastry
store_origin: GR
region: Greece
---

# The Professional Pastry Chef: Fundamentals of Baking and Pastry

**Price:** € 159.39
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- **How much does it cost?** € 159.39 with free shipping
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## Description

The Professional Pastry Chef: Fundamentals of Baking and Pastry [Friberg, Bo, Friberg, Amy Kemp] on desertcart.com. *FREE* shipping on qualifying offers. The Professional Pastry Chef: Fundamentals of Baking and Pastry

Review: A MUST for all professional bakers and pastry students. Excellent formulas! - 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.
Review: Wonderful mentor book - 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.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #137,101 in Books ( See Top 100 in Books ) #39 in Professional Cooking (Books) #92 in Pastry Baking (Books) #1,930 in Culinary Arts & Techniques (Books) |
| Customer Reviews | 4.8 4.8 out of 5 stars (527) |
| Dimensions  | 8.8 x 2.3 x 11.1 inches |
| Edition  | 4th |
| ISBN-10  | 0471359254 |
| ISBN-13  | 978-0471359258 |
| Item Weight  | 5.9 pounds |
| Language  | English |
| Print length  | 1040 pages |
| Publication date  | March 5, 2002 |
| Publisher  | Wiley |

## Images

![The Professional Pastry Chef: Fundamentals of Baking and Pastry - Image 1](https://m.media-amazon.com/images/I/71m7DzrT4KL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ A MUST for all professional bakers and pastry students. Excellent formulas!
*by B***E on April 19, 2016*

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.

### ⭐⭐⭐⭐⭐ Wonderful mentor book
*by T***K on December 9, 2010*

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.

### ⭐⭐⭐⭐⭐ You Need This Book
*by T***R on September 10, 2010*

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.

## Frequently Bought Together

- The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
- Baking and Pastry: Mastering the Art and Craft
- Professional Baking

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*Product available on Desertcart Greece*
*Store origin: GR*
*Last updated: 2026-02-21*