I'm searching for a comprehensive, thorough, pastry book that is reliable and informative.
I was thinking about Bo Friberg's book but I'm not sure. Any advice or suggestions??

:D

My school uses Professional Baking by Wayne Gisslen. I find it really easy to use and comprehensive, and the chefs seem happy with it.

I have Friberg's book and enjoy it as a useful book with creative ideas. It's more for professional use so yields work for restaurant work.

I also like Nancy Silverton's book, "Desserts". It it less for the professional than Friberg's book, but has cool ideas that translate well to a restaurant kitchen, but maybe not for high volume production.

I'm using the same book Steve. I like it quite well. Very straight forward and covers quite a bit of material.

Friberg taught me at the CCA long ago and his book has gone through a couple of new editions since then. Please be aware that each time a new edition comes out, he hands out a page of error corrections (some of them horrific) to his students. I use some of his recipes that I have adjusted through the years and like and have used in competition with favorable results.

To all of you who answered my plea for help... You are all wonderful.. This was my first time posting and I'm pleased with the results.

Thank you

rb

great, we will send you the bill....