--- product_id: 49348415 title: "The Professional Pastry Chef: Fundamentals of Baking and Pastry" brand: "bo friberg, amy kemp friberg" price: "155144CFA" currency: XOF in_stock: true reviews_count: 13 url: https://www.desertcart.sn/products/49348415-the-professional-pastry-chef-fundamentals-of-baking-and-pastry store_origin: SN region: Senegal --- # The Professional Pastry Chef: Fundamentals of Baking and Pastry **Brand:** bo friberg, amy kemp friberg **Price:** 155144CFA **Availability:** ✅ In Stock ## Quick Answers - **What is this?** The Professional Pastry Chef: Fundamentals of Baking and Pastry by bo friberg, amy kemp friberg - **How much does it cost?** 155144CFA with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/49348415-the-professional-pastry-chef-fundamentals-of-baking-and-pastry) ## Best For - bo friberg, amy kemp friberg enthusiasts ## Why This Product - Trusted bo friberg, amy kemp friberg brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book. ## Technical Specifications | Specification | Value | |---------------|-------| | Dimensions | 22.35 x 5.84 x 28.19 cm | | Edition | 4th | | Isbn 10 | 0471359254 | | Isbn 13 | 978-0471359258 | | Item Weight | 2.68 kg | | Language | English | | Print Length | 1040 pages | | Publication Date | 12 Nov. 2002 | | Publisher | Wiley | ## Images ![The Professional Pastry Chef: Fundamentals of Baking and Pastry - Image 1](https://m.media-amazon.com/images/I/71m7DzrT4KL.jpg) ## Available Options This product comes in different **Format** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Very good book *by on Reviewed in the United Kingdom 5 March 2014* I really like this book. It takes a little getting used, I didn't open and go "wow! I love it!" but it's a grower and I think they are the best. It's dense, there are very few coloured pictures. It's very big and it is intended as an accompaniment to a pastry student. I am a keen novice and home cook but for me I want to know the hows and whys and I want to be able to recreate the best things at home. It would take a long time to work your way through this book but it's great to dip into in the mean time.There are tons of recipes, as another reviewer mentioned you will likely need to sclae down if you're a home cook but it does offer you quanties for a half batch for many recipes, so if you have a large family or hungry friends this may suffice. It's very clear, it offers you background to some well known bakes. It tells you how to make pastries, doughs and fillings, it explains things like the bakers percentage/ratio, it explains what you are looking for and encourages you to bake in order and plan ahead to create efficiency. It's got a nice explanation on getting a good rise and flavour from your bread and lots more!I'm only beginning to scratch the surface of this book and I have not yet baked many recipes from it but I have used the fundemental priciples it explains in recipes from my other books and it's really making a difference. It gives you tips on how to do so many things, it's not colourful, it's not instant gratfication spoon fed to you but once you get beneath the surface of this book it's a gem. ### ⭐⭐⭐⭐⭐ Quite, quite wonderful *by on Reviewed in the United Kingdom 12 April 2009* This is a substantial book, a full 1000 A4 pages of probably a good 900 recipes - it's more like a dessert bible rather than a Jamie/ Gordon/ Hugo cookbook. I am a not particularly able amateur and so far I have tried around 5 recipes and each has been wonderful (flourless spice cake, danish pastries, shoehorn pastries, almond macaroons and chocolate gugelhupfs). The instructions are clear and easy to follow, there are plenty of photographs littered through so you can compare your efforts to Bo's and (what was my favourite bit) a marvellous little introductory to each recipe, detailing some of the history of the cake, some personal anecdotes, descriptions of the end result, etc. I have frequently sat down and just skimmed through the book reading these.Obviously this has been written primarily with the professional in mind and so each recipe is generally for 90 pastries or some other such huge number but all it takes is a calculator and digital scales and this is easily overcome. Another thing to bear in mind is that some recipes can take a while, especially yeast based ones as (no shortcuts) Bo will have you leavig them to prove three times for around an hour each. This isn't true for all of them, the macaroons in fact being turned out in less than half an hour, cooking time included.Overall, this is a brilliant book and one of my most treasured cookery reference books. I only wish it came on Sony Ebook reader. ### ⭐⭐⭐⭐⭐ Absolute masterpiece - A must have for aspiring professionals or serious bakers *by on Reviewed in the United Kingdom 6 December 2013* As someone involved in the catering business and pastry studious, this book is absolutely second to none.Set on really eye-catching print, with very well laid out recipe content, and photographs that will have youdrooling copiously in your dreams, this book is extremely addictive.The amount of information in Classical repertoire techniques, and topics covered explained in great detail by the Masterchef are such a wealth, and the appendix of weights, measures and yields at the end is really a great addition. All of this is reflectedon the heavy albeit deserved price tag.Given the size of the book, further expansion on hand drawn illustration techniques and some more photographswould have made this great book even greater, that is my only criticism.I have owned this book along with the Advanced edition, and tried now a great amount of recipes ranging in complexity, andI can say they all work flavourwise.Having said that, some recipes don't show you the best possible method, which can now be surpassed in efficiency following more modern and contemporary techniques that were not so prevailing at the time, however you will have an effective method and something that is proven to work. ## Frequently Bought Together - The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition - Baking and Pastry: Mastering the Art and Craft - Professional Baking --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.sn/products/49348415-the-professional-pastry-chef-fundamentals-of-baking-and-pastry](https://www.desertcart.sn/products/49348415-the-professional-pastry-chef-fundamentals-of-baking-and-pastry) --- *Product available on Desertcart Senegal* *Store origin: SN* *Last updated: 2026-07-12*