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.

"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

"There’s something for everyone in this updated edition of Bo Friberg’s classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers." —Jacques Pépin, author, teacher, and host of his own public television series

"I often turn to my battered, well-used copy of Friberg’s classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike will find his precise instructions to be infallible for success. I’m grateful for this updated edition with its easy-to-find information and spectacular new photos." —Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague

"Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection among flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century." —Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco

Taipei In A Day is the most comprehensive, up-to-date guide to thoroughly enjoy Taiwan. Discover relics and know where to stay and play by using the included maps, complete Taipei dining, hotel, museum, night market, parks, temple and pub guides. Active globe trekkers will appreciate the detailed Taipei Guide to Mountain Climbing. For a soothing spot of tea, find serenity at Tea Station. Names and addresses are also listed in Chinese, along with local phone numbers, so major attractions and interesting out-of-the-way locales around the island are readily found. Helpful communication tips, important vocabulary and useful phrases are at your fingertips. The encompassing "Taiwan From A To Z" section introduces local cues, customs and important cultural information so readers can be travelers rather than tourists. After reading Taipei In A Day you should be prepared for your visit, whether it spans a month, week, or weekend.