This is the reference of choice for thousands of pastry chefs & home cooks. A favorite of pastry lovers & serious chefs worldwide The Professional Pastry Chef" presents comprehensive coverage of basic baking & pastry techniques in a fresh & approachable way. Now skillfully revised & redesigned to meet the needs of todays pastry kitchen this classic reference is better & easier to use than ever. The new edition contains more than 650 recipes which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation & basic doughs to new chapters covering flatbreads crackers & homestyle desserts. Throughout award winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures but also the principles behind them helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step by step instructions demystify even the most complex techniques & presentations while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques to gain or simply broaden a repertoire " The Professional Pastry Chef" is filled with information & ideas for creating mouthwatering baked goods & tantalizing desserts today & for years to come."