In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. No longer just an afterthought, restaurants now boast separate dessert menus, with the pastry chef acknowledged by name.

The Advanced Professional Pastry Chef expands Bo Friberg's work and brings coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its sister volume on the basics, this book covers subjects such as modernistic desserts, chocolate work, and sugar and marzipan creations. It is designed to meet the needs of the pastry kitchen.

This reference work features clear explanations, step-by-step how-to photographs, and recipes—all presented in a lively, reader-friendly style.