Cooking & Food· United States
The Professional Pastry Chef
by Bo FribergAggregate Editorial Score15/100
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Published 20021104 pagesEnglish
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When Bo Friberg published The Professional Pastry Chef in 2002, it quickly found its place in the broader tradition of cooking & food. Bo Friberg's comprehensive pastry reference has been the industry standard for professional pastry chefs for decades. Covering everything from basic doughs to elaborate showpieces, it bridges the gap between culinary school theory and professional practice. Themes of professional pastry, culinary education, baking technique run through the work.
Book Details
About the Category
🍳 Cooking & Food
Recipes, food culture, and culinary history.
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🇺🇸 United States
This book is part of United States's rich literary tradition.
Explore books from United States →Editorial Assessment
The Professional Pastry Chef is the textbook that has trained more professional pastry chefs than perhaps any other single volume. Friberg's exhaustive coverage — from basic pate a choux to sugar work and chocolate showpieces — makes it an indispensable reference for serious pastry professionals.
About this assessment: Editorial scores are aggregated from 1 independent sources including major literary prizes, critical surveys, and leading publications. Our editorial team reviews and contextualises this data. Rankings reflect critical consensus, not personal opinion or popularity metrics. Learn about our methodology.
Awards & Recognition
50 Best Books Editorial
notable · genre
200215
Bo Friberg is a United States author whose work in cooking & food has earned recognition from readers and critics alike.
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