Advanced Professional Pastry Chef, Vol. 2
Author: Bo Friberg
Up-to-date, advanced techniques for the professional pastry chef and serious home baker
The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.
Topics covered in depth include:
- Decorated cakes
- Modernist desserts
- Wedding cakes and holiday favorites
- Sugar work
- Marzipan figures
- Chocolate decorations
What People Are Saying
Jacquy Pfeiffer
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.
New interesting textbook: 200 Low Carb Slow Cooker Recipes or Sacred and Herbal Healing Beers
Land of Plenty: A Treasury of Authentic Sichuan Cooking
Author: Fuchsia Dunlop
The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, Land of Plenty teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs.
Author Biography: Fuchsia Dunlop writes about Chinese food and current affairs for The Economist and other publications. She studied cooking in Sichuan from 1994 to 1996. She lives in England.
Alan Davidson
It is a very long time since I saw a book which is so patently an absolute 'must.'
Publishers Weekly
Sichuan cuisine, renowned for its spicy notes and hot flavors, is famous in Chinese history and lore for its variety and richness of tastes and layers. Dunlop, who writes about Chinese food and culture for the Economist, has produced a volume that is sure to take its place among the classics of Chinese cuisine. Drawing on her experience as a student at the Sichuan Institute of Higher Cuisine in Chengdu, China and on many Chinese sources, she conveys the history and geography that make this cuisine so different from the other regions and so varied-the region boasts 5,000 different dishes. After discussing the tastes and textures that form Chinese cuisine in general, Dunlop describes cooking methods, equipment and the pantry before diving into the recipes. From such traditional dishes as Strange-Flavor Chicken (aka Bang Bang Chicken) to Hot-and-Sour Soup that have made the region famous, to the simple Zucchini Slivers with Garlic to the appealing Spicy Cucumber Salad, she engagingly describes dishes and their context, much in the style of Elizabeth David and Claudia Roden. Ending with sections entitled "The 23 Flavors of Sichuan" and "The 56 Cooking Methods of Sichuan," the book is a pleasure-both to cook from and to read. (May) Copyright 2003 Reed Business Information.
Library Journal
For several years in the early 1990s Dunlop, a British journalist, lived in Chengdu, the capital of China's Sichuan province, where she was the only foreigner ever asked to enroll in the rigorous professional course at the Sichuan Institute of Higher Cuisine. She also worked in restaurants throughout the city and studied cooking with the many home cooks who became her friends. Now she has written an impressive, wide-ranging introduction to Sichuan cuisine, which, she explains, is "legendary in China for its sophistication and amazing diversity." Most Westerners know Sichuan food as often hot and spicy, but it is actually more complex and subtle than that (there are in fact 23 "official" flavor combinations). The book begins with a detailed guide to cooking techniques (with a separate chapter on knife skills), equipment, and ingredients. Then there are hundreds of recipes for both home-style dishes and banquet food and some favorite street foods as well, all set in context through Dunlop's absorbing, thoroughly researched text. The book concludes with a source guide, lists of both those 23 flavors and "the 56 cooking methods of Sichuan," and a glossary of Chinese characters (used throughout the book). Highly recommended for most collections and where Chinese cooking is popular. Copyright 2003 Reed Business Information.
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