Summaries and Customer Reviews are supplied by Amazon.com

Average Customer Rating:

Bible on baking	Customer Rating:
The Professional Pastry Chef is a complete bible on baking and using this book step by step as mentioned, one cannot go wrong on the product outcome.Its an excellent work by Bo Friberg

Make fine European Pastries

Customer Rating:

I discovered this book while training with Carol Jordan. This was the only cook book (other than my own notebook) I kept on property when I was the Pastry Chef at the Grand Hotel. A tip I took from Carol I encourage is mark the turnkey recipes in the book with tabs for easy reference. It is light on information on Artesian Breads, but if you are looking for a bread only book or just a cake book, this is not it. While breads and cakes are covered, this book covers fundamentals and covers every aspect of a true patisserie. This book can make fine European pastries accessible for novices, and it still has pastry masterpieces like a Gateau St. Honore.

The Professional Pastry Chef: Fundamentals of baking and pastry, 4th Edition	Customer Rating:
A 'must have' for budding pastry chef's. Friberg is THE 'guru' of pastry. This volume is also great reference for anyone working in pastry, the pictures alone are inspirational as are all volumes published by this author.

a must-have	Customer Rating:
I like this book. For the way it's written, for the way it teaches the fundamentals of pastry, for the recipes. I think that everyone who wants to become a professional pastry chef has to buy this bible.

Good Resource for Baking	Customer Rating:
This book is a requirement for my pastry class at the American River College in Sacramento, CA. The instructions and recipes are easy to follow. The book has great diagrams for different techniques.