The Advanced Professional Pastry Chef

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Summary: I love the details in this wonderful baking book
Review: I am a student studying to become a professional pastry chef. This book has great details and pictures of every advance cake and pastry you can think of. I just took the Certification test for baking, and have decided to purchase the Study Guide for Baking: Key Review Questions and Answers with Explanations to help me pass. I also bought the Study Guide for Advanced Baking. These books have very similar questions to what's in class and on the test. I highly recommend it to every student and professional whom want to become certified.

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Summary: Spectacular!
Review: I'm going to start with one little criticism, and I only do it because I love this book: If you live in a small town like I do, many of the ingreedients in this book will be nigh-impossible to find. Things like goat's milk cheese or some specific varieties of fruits or seeds or specific types of chocolates simply aren't available where I live. So, if you're also from a small town that lacks specialty shops or whose stores lack variety, prepare to do a lot of inventive substitution.

That being said, the book provides crystal-clear, step-by-step directions that lead you to create some of the most beautiful, delicious desserts you can imagine. Plus, it doesn't skimp on the science either, and for people like me who like to know the "why" as well as the "how", you'll appreciate that.

The book is shockingly specific. First of all, all measurments are given in weight, which is much more accurate. Someone here once said that volume measurments exist to keep us stupid and professional bakers in business, and they're absolutely right. So invest in a good scale. Plus, the book gives great information about compensating for altitude, which is a huge deal where I live (nothing's ever easy in Wyoming). The written directions make even the most difficult procedure simple to follow along, and where things get even a little hazy, the author includes diagrams and photographs.

Every recipe in this book is a perfect illustration of the fine balance between art and science that fine cooking really is. Not for those without the attention span to spend an hour or two in the kitchen, but if you have a passion for pastries you cannot do without this book.

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Summary: Everything you need to know about baking is in this book.
Review: The pictures are very detailed and it shows many variations on several of the popular desserts. It even tells you about presentation. With hundreds of recipes to choose from, this book is a must for any baker, whether you are a student, or work in a bakery or in a restaurant.

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Summary: SUPER Book...ONLY book you will need!
Review: This book is a MUST!!It has TONS of information on chocolate, pies, cake..etc. Was impressed with the simplicity of the directions and the process of making the recipes. I know alot though about pastry, so if you dont know alot, you will learn!!!

Rating:
Summary: SUPER Book...ONLY book you will need!
Review: This book is terrific and wriiten by a brilliant Pastry Chef. He has brought to the customers a wonderful book of tricks. I love love love this book. Everything that I have made has turned out wonderfully tastey. This is the best book out on the market.
My hat off to Bo Friberg.

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Summary: Praise for Bo Frieberg
Review: This is an amazing book full of color pictures of many of the itmes to be made. However, I do advise you, that this is not a book for beginners. I came to realise this after attempting the Chestnut Puzzle Cake. I knew it was going to be a tough task to accomplish, so I tried it with boxed cake mixes, and frosting from a tub at first. ( No one knew the difference). The instructions are worded so that anybody can make the recipes, and some have illustrations to aide in the task. They are time consuming, but the extra effort is worth it in the end. If you plan on purchasing, and making the recipes, I reccomend taking a picture of it before you consume.