Bo Friberg is a Certified Master Pastry Chef with over forty years of experience in the industry. He has received
numerous awards and honors, including two gold medals on two occasions at the Culinary Arts Exhibit of the Pacific
Coast. Currently, he is Executive Pastry Chef and an instructor at the San Diego Culinary Institute.
Review
"Bo Friberg's The Advanced Professional Pastry Chef is a superb resource for the pastry student, as well
as the established chef. His years of experience as a chef and teacher shine through in these well-formulated recipes
and insightful tips. This is an essential book for every student of pastry who aspires to a higher level."
--Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School
Wiley Web Site May, 2003
Summary
Elegant techniques for the accomplished baker. Master Chef Bo Friberg returns with sophisticated dessert recipes
for the advanced professional chef and the serious home baker. A companion to the popular The Professional Pastry
Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation,
describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters
to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced
decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The
Advanced Professional Pastry Chef.
