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This book is intended as a textbook for a first-year Ph. D. course in mathematics for economists and as a reference for graduate students in economics. It provides a self-contained, rigorous treatment of most of the concepts and techniques required to follow the standard first-year theory sequence in micro and macroeconomics. The topics covered include an introduction to analysis in metric spaces, differential calculus, comparative statics, convexity, static optimization, dynamical systems and dynamic optimization. The book includes a large number of applications to standard economic models and over two hundred fully worked-out problems.

• Sales Rank: #453990 in Books
• Published on: 2000-01-28
• Original language: English
• Number of items: 1
• Dimensions: 9.96" h x 1.69" w x 6.97" l, 3.15 pounds
• Binding: Paperback
• 848 pages

Review
'The textbook is highly recommended to graduate students of economics. Furthermore, it provides a useful mathematical reference for researchers in economics.' Roland Fahrion, Zentralblatt MATH

'... an extensive introduction into the mathematic needed in the field of economics.' Simulation News Europe

About the Author
Universidad autonoma de barcelona

Most helpful customer reviews

27 of 29 people found the following review helpful.
Second Best Optimal
By D. W. MacKenzie
'Mathematical Methods' is the best math econ text you can buy. It does a far better job of explaining math modeling than Takayama or Simone and Blume. It reads better than Chiang. Its' broad coverage of techniques should be enough to satisfy most any instructor.
It starts off by running through some important basics- set theory, Venn diagrams, proofs. It then works up to calculus and optimization. It could use some more game theory, and should ditch the section on ISLM. The main strength of this book is that, unlike other math econ texts, one can read and understand it without prior knowledge of advanced mathmatics.
Of course, nobody really needs to learn all, or even most of, the math in this book. To get credentails as an economist, students must jump through many a mathematical hoop. This book helps students through this better than any of the alternatives. It has a reasonable paperback price too. Do not expect to have much fun reading 'Mathematical Methods'. Just bear in mind that there are far worse books to use in studying math econ.

23 of 26 people found the following review helpful.
A good overview
By Dr. Lee D. Carlson
Mathematical economics has been around for about 175 years, although as a discipline it has only been recognized for about five decades. Professional economists have had various levels of confidence in its validity and applicability, and mathematical economists have been criticized for the esoteric nature of the mathematics they deploy and some have been ostracized from academic departments for this very reason. This book emphasizes the mathematical tools, these being primarily the theory of optimization and dynamical systems, but the author does find time to discuss applications. Some of these could be classified as "classical" applications, but some are very contemporary in their scope and intersect the work done in financial engineering.

Part 1 of the book introduces the reader to the necessary background in real analysis, topology, differential calculus, and linear algebra. All of this mathematics is straightforward and can be found in many books.

In chapter 5, the author considers static economic models, which are described by collections of parametrized systems of equations. The equations are dependent on parameters describing the environment and `endogenous' variables. The goal is to find the values of the endogenous variables at equilibrium, and to find out if the equilibrium solutions are unique. In addition, it is interest to find out how the solution set changes when the parameters are changed. This is what the author calls `comparative statics'. Linear models are considered first, their analysis being amenable to the techniques of linear and multilinear algebra. The comparative statics for linear models is straightforward, with the shift in equilibrium as a parameter is change readily calculated. The comparative statics of nonlinear models involves the use of the implicit function theorem, and the author derives a formula for doing comparative statics in differentiable models. The discussion here, involving concepts such as transversality, critical points, regular values, and genericity, should be viewed as a warm-up to a more advanced treatment using differential topology.

The author studies static optimization in chapter 7, with the postulate of rationality assumed throughout. This allows the study of the behavior of economic agents to be reduced to a constrained optimization problem. The techniques of nonlinear programming are used to find solutions to the constrained optimization problem. Throughout this chapter one sees discussion of the ubiquitous `agent' who is embedded in a collection of possible environments, and is able to carry out a certain collection of actions.

The author finally gets to economic applications in chapter 8, wherein the author studies the behavior of a single agent under a set of restrictions imposed on it by its environment. This rather simplistic study is then generalized to the case of many interacting agents who are taken to be rational. The concept of `equilibrium', so entrenched in economic theory and economic modeling, makes its appearance here. In a condition of equilibrium, no agent has an incentive to change its behavior, and the actions of each individual are mutually compatible. Some of the usual concepts of equilibrium are discussed in the chapter, such as Walrasian equilibrium in exchange economies, and Nash equilibrium in game theory. The (subjective) preferences of consumers are modeled by binary relations and differentiable utility functions. The differentiability allows the techniques of chapter 7 to be used. The author asks the reader to work through some examples of `imperfect' competition at the end of the chapter.

After a straightforward review of dynamical systems in chapters 9 and 10, the author discusses applications of dynamical systems in chapter 11. He begins with a discussion of a dynamic IS-LM model, using assumptions on the evolution of the money supply, the formation of expectations, and price dynamics. This model consists of two first-order ordinary differential equations, and the author studies its fixed-point structure via a standard phase-space analysis. This analysis allows the author to study the effect of a change in parameters, such as change in the rate of money creation, i.e. the effects of a certain monetary policy. Also discussed are `perfect-foresight models', which address the difficult issue of boundary conditions in economic models based on dynamical systems. Two of these models are discussed, one is a stock price model based on the no-arbitrage principle from finance, and the other is a model of exchange-rate determination. The stock price model is the most interesting discussion in the book. It requires one to specify how expectations are formed, and, depending on how this is done, some very unexpected results occur. For example, if the agents have adaptive expectations, the author shows that the forecast error is predictable, and that agents who understand the structure of the model will have an incentive to deviate from the predicted behavior. This behavior on the part of the agents will invalidate the theory since the agents will have an incentive to compute the trajectory of prices, contrary to the assumption of the model. The author concludes that this is in direct conflict with the assumption that individuals are rational and maximize utility, i.e. that in a world without uncertainty, adaptive expectations are inconsistent with the assumption of rationality. The author avoids this problem by assuming that `perfect foresight' holds for the agents, i.e. the agents form expectations that are consistent with the structure of the model. He shows that the assumption of perfect foresight eliminates the inconsistency that was found in the adaptive expectations model. In the perfect foresight model, every agent uses the correct model to predict prices, and no agent has any incentive to act differently. The author then uses this model to study the response of share prices to a change in the tax rate on dividends. The rest of the chapter discusses neoclassical growth models and the software language Mathematica is introduced as a tool for solving nonlinear differential equations.

I did not read the last two chapters of the book, which cover dynamic optimization and its applications, and so I will omit their review.

0 of 0 people found the following review helpful.
Five Stars
By Fatima
Excellent

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“If you crossed Jason Bourne with Julia Child, you’d end up with Tim Ferriss.” – Marco Canora, Chef-Partner of Hearth & Terroir

“Wildly inventive.. [a] rangy, obsessive immersion in food and its many wonders. [T]he tools needed to learn to cook well can be deployed in every manner of endeavor, from skinning a deer to memorizing a deck of cards. The author distills them into minimal, learnable units and examines how to order the units so as to keep readers engaged in their endeavors. Ferriss is a beguiling guide to this process, at once charmingly smart aleck-y and deadly serious, and he aims to make readers knowledgeable and freethinking.” - Kirkus Reviews

"Tim Ferriss distills kitchen wisdom like a rotary evaporator on power surge. The results are potent, lucid, and delicious." - Nick Kokonas, Co-Owner, Alinea, Next, The Aviary

WHAT IF YOU COULD BECOME WORLD-CLASS IN ANYTHING IN 6 MONTHS OR LESS?

The 4-Hour Chef isn’t just a cookbook. It’s a choose-your-own-adventure guide to the world of rapid learning.

#1 New York Times bestselling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world’s fastest learners and greatest chefs. Ferriss uses cooking to explain “meta-learning,” a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real “recipe” of The 4-Hour Chef.

You'll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life.

The 4-Hour Chef is a five-stop journey through the art and science of learning:

1. META-LEARNING. Before you learn to cook, you must learn to learn. META charts the path to doubling your learning potential.

2. THE DOMESTIC. DOM is where you learn the building blocks of cooking. These are the ABCs (techniques) that can take you from Dr, Seuss to Shakespeare.

3. THE WILD. Becoming a master student requires self-sufficiency in all things. WILD teaches you to hunt, forage, and survive.

4. THE SCIENTIST. SCI is the mad scientist and modernist painter wrapped into one. This is where you rediscover whimsy and wonder.

5. THE PROFESSIONAL. Swaraj, a term usually associated with Mahatma Gandhi, can be translated as “self-rule.” In PRO, we’ll look at how the best in the world become the best in the world, and how you can chart your own path far beyond this book.

• Sales Rank: #5835 in Books
• Brand: Ferriss, Timothy
• Model: 25753865
• Published on: 2012-11-20
• Released on: 2012-11-20
• Ingredients: Example Ingredients
• Format: Print
• Original language: English
• Number of items: 1
• Dimensions: 9.50" h x 7.75" w x 1.75" l, 3.80 pounds
• Binding: Hardcover
• 672 pages

Features

• Informative
• Educational
• Idiots Guide to Cooking

Amazon.com Review
Enjoy a Sampler Platter of The 4-Hour Chef

Click on thumbnails for larger images

Tim learns about selecting the best cuts at Dickson's Farmstand Meats. At Dickson's Farmstand Meats, Tim gets tips on
the art of butchering from an in-house expert. Tim prepares to make Bistecca
Alla Panzanese. He coats the meat with grapeseed oil and
seasons both sides with salt and pepper.

Harissa Crab Cakes, a quick appetizer that showcases the flavors of chili and lime. The ingredients for Mashed Coconut
Cauliflower with Cashews--mashed potato
mouthfeel without the guilt. Tim prepares succulent Herbed
Sous-Vide Turkey Legs with thyme,
sage, garlic, and butter. These White Chocolate Chip and Pistachio
Cookies have a delectable flavor and texture.

About the Author
Tim Ferriss is author of the #1 New York Times best sellers The 4-Hour Workweek and The 4-Hour Body. He’s been called “The Superman of Silicon Valley” by Wired, one of Fast Company’s “Most Innovative Business People” and “the world’s best guinea pig” by Newsweek, which ranked him in its top 10 “most powerful” personalities on the 2012 Digital 100 Power Index. He is an adviser and faculty member at Singularity University, based at NASA Ames Research Center, which focuses on leveraging accelerating technologies to address global problems. Tim’s work has been featured in The New York Times, Forbes, The Economist, and The New Yorker, among many others.

Most helpful customer reviews

557 of 584 people found the following review helpful.
Great book with the right expectations
By Mark Fenny
Disclaimer: I am a real reviewer who actually purchased and read the book. I felt compelled to write my first review because I was annoyed in two ways: first, the clearly fake reviewers, second, the readers who came in with ridiculous expectations about the contents of the book.

Second disclaimer: I am NOT a Tim worshiper. The 4-Hour Workweek is a sometimes unethical pipe dream that a couple people writers imitating Tim have made money on. For most of us, it contains a couple tricks to be more efficient at our 9-5. The 4-Hour Body is a relatively interesting and fun book on fitness and diet experimentation. I learned a few tips and tricks from it and really enjoyed reading about his experiences. I have read most of Tim's blog and consider it a sometimes better alternative to "Life Hacker".

Those two disclaimers being said, this is a GREAT book if you come in with the right expectations. If you're looking for 600+ pages solely devoted to grocery shopping, prep, recipes, cooking and eating, you will not find it here. You'll find about 200-250 pages dedicated solely to such, and 200 more at least somewhat related--consisting of wilderness cooking and survival, great restaurants, 140 character recipes, and basic tools you need in the kitchen. At a macro level, the most useful cooking lessons are Tim's notes on equipment to have in your kitchen, his 10 easy recipes (most of which are really interesting/easy shortcuts), and the charts on spices that go with different countries. At a micro level, I picked up a few random tidbits from the 1/2-pagers on how to quickly defrost a steak, how to make the perfect cup of coffee, etc. The most important part of this section is that Tim teaches you HOW to cook, not just how to follow a recipe. The best part about his methodology is that he removes all roadblocks from the reader--the excessively expensive equipment, the hard to find ingredients, and the difficult cooking techniques are all put nicely out of mind with shortcuts and detailed pictures.

The rest of the book, in my opinion, is actually more interesting. The first section is about a hundred pages are worth the price of admission alone. It details a method to learn anything efficiently--Tim is merely using cooking as a MEDIUM to teach this method. I've started applying this first section to learning a number of skills already. As the middle sections are the ones devoted to cooking and wilderness survival that I detailed above, the appendix is related to random skills and interesting "life hacks" that you can learn quickly. Yes, these feel like last-minute additions but if one thing is clear Tim actually cares about his readers, why not throw in these interesting pages--they do not detract from the focus as they are part of the appendix.

If I can say one thing--buy this book. For me, I can see myself going back to it for years anytime I'd like to learn a new skill (be it with cooking or otherwise). If you want to learn HOW to cook taught in an unpretentious tone with easy to follow pictures, you'll find it here. If you're interested in shortcuts to learning complex skills, you'll find it here. If you just want to pick up a few cooking shortcuts, you will most definitely be delighted with this book. And lastly, if you are a fan of Tim and his other works, absolutely buy this book.

Lastly, a note on format, BUY THE HARDCOVER. I bought the Kindle as well since it was on sale for just $4.99 on Amazon and it does not even come close to comparing to the hardcover version. This book is meant to have pages cut out and marked up, its detailed color pictures to be seen, etc.

903 of 977 people found the following review helpful.
Zen and the Art of Just About Everything
By Debra Eve
Tim Ferriss tells you right off that this isn't a book about cooking, just like Zen And The Art Of Motorcycle Maintenance isn't about Zen or changing oil. He'll teach you how to handle a knife and make a few interesting dishes, but mostly he takes you on a long, strange, self-indulgent, and sometimes useful trip.

What I enjoyed:

-- Ferriss's storytelling. He has a nice way with words: "Mangalitsa acorn-finished woolly boar tasted just like acorns. I was chewing on fall, clear as crystal, in a sliver of cured ham."

-- His emphasis on the slow food movement and local, organic farming. (But strangely, his "Clean 15" foods include sweet corn, which is mostly genetically modified.)

-- His language hacking tips, which are gold. I've always wanted to master several languages and found his methodology solid and logical.

-- The 140-character Twitter recipes from almost every country in the world: fun, simple, and intriguing.

What I didn't like:

-- Ferriss's tangential teaching style. At one point he goes from braising to English's 100 most common written words to kickboxing to chess to tango spins in order to emphasize the importance of selection and sequencing. It didn't work for me, because I often lost track of the original concept.

-- His foray in into survival and hunting skills, just so you can make your own venison burger. (If you want some cricket protein bars, however, you'll need to mail order the crickets.) This section could have been a separate book and might have been fascinating as a metaphor/methodology for learning entrepreneurial skills.

-- His unrealistic (for the busy person) science experiments, such as making arugula spaghetti using a syringe and flexible tubing just to avoid that dreaded white flour. (Though some of his cocktails in the same section sound delicious.)

If I were to sum up this book in one word, it would be "manic": excessively enthusiastic and somewhat disorganized. Ferriss is obviously a curious and driven guy. I came away feeling he gets satisfaction from the ability to tackle and master anything, but not joy.

239 of 281 people found the following review helpful.
Interesting book but extremely random and reads more like a magazine
By N. Ziaie
I am a fan of Tim Ferris but I have to say that this book over promises and under delivers. Ferris is the master of marketing and hype and even teaches you his techniques on his blog so it is very easy to pick out what he did. Here are some of my thoughts on the book.

- The book claims it's not a book about cooking yet 80% of the content is food related. He talks a lot about meta-learning but doesn't really dive into learning types and just gives generic learning tips.
- The book reads almost like a magazine and jumps all over the place as you progress through.
- Random mens magazine style tips (how shoot a jumpshot??, Knifes, guns, camping etc) I feel like I'm reading a GQ magazine.
- Really big book, the formatting is good but some of the pictures looked very amateur.
- You can tell he didn't write a lot of content of the book. Ferris is the master of outsourcing yet he makes it seems like he is the jack of all trades.
- Tons of pages of recipes (I thought this wasn't a cookbook?)

...more later as I progress through the book.

Overall I would say that it is a very entertaining book but I didn't find it more educational than any magazine you can pickup off the newsstands.

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Now in its third printing, this collection of letters, journals, and lectures is the standard collection of writings by the artist. "I suggest that people who like to be alone, who walk alone, will perhaps be serious workers in the art field."--Agnes Martin.

• Sales Rank: #1001744 in Books
• Published on: 1998-07-02
• Released on: 1998-07-02
• Ingredients: Example Ingredients
• Format: Illustrated
• Original language: German
• Number of items: 1
• Dimensions: .76" h x 5.96" w x 9.55" l,
• Binding: Paperback
• 176 pages

About the Author
Agnes Martin was born in Saskatchewan, Canada in 1912, and she moved to the United States in 1931. Her first solo exhibition was held in 1958 at the Betty Parsons Gallery, New York. In 1967 she moved to New Mexico and abandoned painting for seven years. The early 1990s saw her work exhibited in solo shows at the Stedelijk Museum, and at the Whitney, New York, and later in the Menil Collection, Houston, in 2002. Martin died in 2004.

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2 of 2 people found the following review helpful.
It is the window to her painting.
By David Richardson
Without her writings, her understandings, her paintings might confuse one, this emptiness, this nothingness, her goal. Her writings serve as the pallet from which she paints.

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Existe un personaje fundamental en el ritual del asado: el del invitado que llega temprano, establece su base de operaciones detrás del asador y, vaso de vino en mano, comenta todos los pasos que se siguen hasta exclamar, ya resignado: “Ah, vos lo hacés así... Bueno, entonces no me meto”, expresando una (no tan) velada crítica a los usos y costumbres del dueño de casa.

Este libro es para ellos: para el asador y para los invitados, y pretende zanjar las eternas discusiones en torno a este ritual tan antiguo como la humanidad misma, por ejemplo, si es más conveniente usar carbón o leña a la hora de hacer un buen fuego, si es correcto bajar demasiado la parrilla, si el asado se pone del lado del hueso o de la grasa, si salarlo o no, si es mejor cortar la ensalada a mano o con cuchillo o si realmente es una herejía comer el asado con vino blanco. También revela claves cientí­cas sobre la digestión y propone consejos para culminar la sobremesa con unos buenos juegos. Y por si todo esto fuera poco, incluye trucos y recetas asaderas del cocinero argentino Juan Braceli.

Es que, como bien enseña la sabiduría popular, hacer asado es una ciencia.

Después de leer este libro, tu vida como asador cambiará para siempre. Tendrás anécdotas para compartir y secretos para poder criticar con fundamento cientí­co el asado de tus amigos.

El equipo de autores está conformado por Virginia Aliverti, Ariel Arbiser, Maju Bacigalupo, María Barrutia, Juan Braceli, Valeria Edelsztein, Mariana Koppmann, Gregorio Lasta, Flavia Rizzuto, Pablo Schwarzbaum y Roberto J. J. Williams.

• Sales Rank: #327676 in eBooks
• Published on: 2014-05-01
• Released on: 2014-06-02
• Format: Kindle eBook

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0 of 0 people found the following review helpful.
One Star
By Amazon Customer
Despliega lugares comunes y no agrega valor en nada de la segunda mitad del libro.

0 of 1 people found the following review helpful.
Three Stars
By Miguel Forero
Espera algo mas cientifico . Es interesante para un argentino

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Muy ameno
By Eduardo Olivero Perez
Es un libro donde encontrar mucho más información de la que buscas. Conocer la inerioridad de un buen asado es mejor que la mejor receta.

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Just because the battle was won does not mean the war is over. Aein, Lars, and Finn are sent back to the swamps to protect the one object which may save their pack. But in the recent turmoil, the border has been left unguarded and nightmarish creatures are slipping through. There is a reason why two people must always be there to hold the boundary, a lesson which Aein, Lars, and Finn are about to learn.

• Sales Rank: #146540 in eBooks
• Published on: 2015-05-25
• Released on: 2015-05-25
• Format: Kindle eBook

From the Author
Twilight Shifters SeriesBook One - The Dark of TwilightBook Two - Moon RiseBook Three - Light of Dawn

About the Author
Kate Danley, an award-winning actress, playwright, and author, is a member of the Acme Comedy Improv and sketch troupes in Los Angeles. Her plays have been produced in New York, Los Angeles, and the Washington, DC/Baltimore area. Danley s screenplay Fairy Blood won first place in the Breckenridge Festival of Film screenwriting competition in the action/adventure category. Her debut novel, The Woodcutter, was honored with the Garcia Award for the best fiction book of the year, was the first place fantasy book in the Reader Views Literary Awards, and the winner of the sci-fi/fantasy category of the Next Generation Indie Book Awards. Kate currently lives in Burbank, California, and works by day as office manager for education and exhibits at the Natural History Museum of Los Angeles.

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3 of 3 people found the following review helpful.
Fast Paced
By VSawai
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2 of 2 people found the following review helpful.
If you like action, adventure
By New Reader
The second book is far darker than the first. Not usually one for graphic or violent content, I could not put this one down. None of the violence is gratuitous and all serves to advance the story. You may not want to read it in the dark, at night, when you are alone.Maybe. Or your cat might just freak you out when she jumps up on you to cuddle. Not that I would know of such things. Just sayin' it could happen. Maybe.

There is a bit of romance but as with many of Kate Danley's works, it is not the main feature. This isn't just a romance cloaked in a thinly veiled plot. If you like action, adventure, strong female characters who are actually likeable, and stories which showcase the variety and depth of human emotion and behavior, you will love this book.

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Survival is the most important thing to achieve in this story.
By Bruce G
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This book is a one-stop-shop reference for risk management practitioners involved in the validation of risk models. It is a comprehensive manual about the tools, techniques and processes to be followed, focused on all the models that are relevant in the capital requirements and supervisory review of large international banks.

• Sales Rank: #1154167 in Books
• Published on: 2016-04-20
• Released on: 2016-04-20
• Original language: English
• Number of items: 1
• Dimensions: 9.30" h x .90" w x 6.10" l, .0 pounds
• Binding: Hardcover
• 242 pages

Review

“A book that sheds a required and well-timed light on the perpetual debate, inside any organisation, between risk validation of model, models for risk validation and model risk.  The tools and techniques proposed are valid not only for practitioners working within regulated entities but for all the risk managers in search of a guide into the model validation’s definition and best practices.” (Cosimo Pacciani, Chief Risk Officer, European Stability Mechanism)

“This book is a very useful reference for professionals and ought to be a core text book for every professional in charge of risk models or their validation. It is well written and explains the nature of model risks in finance, introduces a framework for risk model validation and provides further illustrations for specific type of risks and risk measurement approaches. A distinctive feature of this book is its focus on practical challenges most practitioners may have already come across together with a sound reference to finance theory. There is no book I am aware of that covers risk model validation in that practical and comprehensive manner.” (Sven Muehlenbrock, Partner, Head of Risk Advisory, KPMG Luxembourg)

From the Back Cover
The practice of quantitative risk management has reached unprecedented levels of sophistication. The pricing, the assessment of risk as well as the computation of the capital requirements for highly complex transactions are performed through equally complex mathematical models, running on sophisticated computer systems, developed and operated by dedicated, highly qualified specialists. With this sophistication, however, come risks that are unpredictable, globally challenging and difficult to manage. Model risk is a prime example of these and precisely the kind of risk that those tasked with managing financial institutions as well as those overseeing the soundness and stability of the financial system should worry about.

This book starts with setting the problem of the validation of risk models within the context of banking governance and proposes a comprehensive methodological framework for the assessment of models against compliance, qualitative and quantitative benchmarks. It provides a comprehensive guide to the tools and techniques required for the qualitative and quantitative validation of the key categories of risk models and introduces a practical methodology for the measurement of the resulting model risk and its translation into prudent adjustments to capital requirements and other estimates.

About the Author
Sergio Scandizzo is the Head of Model Validation at the European Investment Bank (EIB) in Luxembourg. He is the author of Risk and Governance: A Framework for Banking Organisations; The Operational Risk Manager's Guide, now in its second edition, and of Validation and Use Test in AMA. He is Associate Editor of The Journal of Operational Risk and has published several journal papers on fuzzy logic, genetic algorithms and risk management.

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The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

• Sales Rank: #55222 in Books
• Published on: 2002-03-05
• Original language: English
• Number of items: 1
• Dimensions: 11.10" h x 2.41" w x 8.90" l, 5.55 pounds
• Binding: Hardcover
• 1040 pages

From the Inside Flap
A favorite of serious chefs and passionate home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all presented in a fresh and approachable way. Now skillfully revised to address the latest developments in pastry making, this classic resource is truly the reference of choice for anyone looking to achieve true artistry in today's pastry kitchen.

The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts--including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, soufflEs, ice creams, sorbets, and sauces, syrups, and fillings--plus a completely new chapter covering flatbreads, crackers, and rolls.

Moving effortlessly between the most basic puff pastry and such subtly contemporary creations as Mascarpone Cheesecake with Cassis Panna Cotta Topping and Meyer Lemon Tarts with Lemon-Verbena Whipped Cream, The Professional Pastry Chef puts a world of edible delights within reach. The Fourth Edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home.

Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures but also the principles behind them, helping to build a firm foundation based on understanding rather than memorized formulas. His clear explanations provide an easy-to-follow guide through ingredients and mise en place preparation as well as pastry equipment, techniques, and plated presentation. Chef Friberg's step-by-step instructions are generously supplemented with illustrations that demystify even the most complex procedures, while ready-to-use templates are included to help save time and effort in the kitchen.

Finished dishes are brought to life with almost 100 vivid color photographs that add a sublime touch of visual inspiration, along with new Chef's Tips and sidebars that offer instant access to key material where and when it's needed.

Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts--today and for years to come.

From the Back Cover

"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

About the Author

BO FRIBERG, Certified Master Pastry Chef, has received numerous awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the art of pastry making on television shows, including the highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC's Today show.

Most helpful customer reviews

43 of 43 people found the following review helpful.
Comprehensive!
By Eric J. Wu
Covers basic Doughs (bread, cake, pastry) Breakfast stuff, cookies, tarts cakes, individual cakes (including charlottes), custard soufflee and mousse, ice Cream, decorating with chcolate and sugar, and others. About 1150 pages.
This is an awesome book. It costs twice as much as any other book, but it's worth it. This book gives you the hows,whys, and principles of everything which is nice. For example it has a chart showing how creme caramel, creme brule, pastry cream, sabayon, pots de creme are all just modified creme anglais. However it does assume that you know a little bit, so for a first book "the cake bible" "the pie/pastry bible" or "baking with julia" might be more suitable. You know that all of the recipes are tested. There are a few things to look out for however. The first is that you will have to scale down all of the recipes - they are written for bulk. The second is that the photos and recipes aren't put together or indexed well - you have to hunt for the recipe for a particular photo. But all in all, a terrific book, definitely worth the price.

59 of 62 people found the following review helpful.
A great overview of baking fundamentals
By Jason Rabin
This is one of those books that every baking enthusiast should have in their collection. It contains just about every basic recipe you can think of, so you will find yourself referring to it again and again.

It is also wholly designed for professionals, which is great for the serious home baker like me who hates being condescended to by reliance on volume measurements and sloppy imprecise instructions. If you are interested in not only getting the job done, but getting it done RIGHT, you will not be disappointed here.

My only caveat is that the recipes in this book tend to be scaled for professional use, which means the quantities are often excessive. According to the book, you can scale the recipes by as much as 1/4, but I have had unfortunate results with several of the recipes, which I highly suspect happened as a result of scaling down. The bottom line is unless you're prepared to make LARGE quantities, some of the recipes in this book may be impractical or even impossible.

The quality of the recipes is also not outstanding, although it is very good overall. There are a few gems in this book, such as the triple indulgence chocolate cookies and the challah, but generally the recipes are utilitarian; don't expect anything inspired or spectacular along the lines of a Pierre Herme creation.

45 of 48 people found the following review helpful.
Amazing Educational Resource
By jerry i h
This is cookbook has my highest recommendation. The author has garnered a legendary reputation as an educator to newbie pastry chefs, and this book is a distillation of his knowledge and skills. Even the dedicated home pastry chef can benefit, but with a few caveats as noted.
Each recipe in this book is equivalent to those mini-demos I got in cooking school. You have a copy of the recipe in front of you, and the chef executes the recipe step by step and explains what he is doing and why, each and every step along the way. This book has hundreds of such recipes, many of them are sine qua non. Especially: your employer has asked you to make something that you have never even heard of before, much less seen or tasted. If you can find that recipe herein, your chance of success the first time through is very high: the chef will gently lead you through the recipe.
The chapter on mise-en-place and sauces are quite useful (ditto for the appendices: ingredients, tools). Here, in one book, is collected all of those annoying little bits and pieces that you are always looking for but can never find, no matter how many books you rifle through.
A rare gem: on page 701, the chef tells the truth. Those impressive, architectural desserts that you will see in food magazines and cookbooks are for the camera only. They are not practical, inasmuch as they will not survive a trip by a waiter from the kitchen to the dining room. Even if it does survive the trip, it will probably cause some sort of dry-cleaning bill to the hapless customer. I personally know of some fellow cooking school students who tried to base their careers on such architectural monstrosities.

Scandinavian Accent
The author was trained in Scandinavia. As such, the selection of recipes is heavily tilted toward typical Scandinavian recipes. This is good, in that you will find many sort of wonderful B&P goods that you probably have never heard of before. There many sort of recipes you might expect to find, but are absent. The choice of recipes has some peculiarities:
x in the brownie recipe, the chef insists that raisins are a good addition
x there is only one red velvet cake recipe, and it is the oddball one that has beets (no, that is not a typographical error)
x the recipe for genoise has cornstarch
x strawberry shortcake biscuit has orange peel and poppy seed
x there are 4 recipes for pound cake, but only one is the traditional one.
x the author beats a dead horse with no less than 8 cheesecake recipes
x relatively speaking, there is a dearth of chocolate recipes

Good Format
The beginning of each recipe has a list of all recipes and the page number. The color plates are concentrated on the recipes from the plated desserts chapter, where a picture really does help.

Odd Things
*The yields from recipe to recipe are all fairly uniform, e.g. 2 cakes. The author says it is quite easy to simply multiply up or down; curiously, a few recipes have a small batch version of the recipe. ¡§All purpose¡¨ flour does not make an appearance; instead, all recipes use bread and cake flour in various combinations. Of course, this is the correct solution to AP flours that vary in protein % from brand to brand and in different parts of the country.
*The recipe titles are usually, but not always, English translations. So, if you are looking for a recipe by a French name, you may not find it, e.g. genoise is titled ¡§sponge cake¡¨, and the word genoise does not appear anywhere in the book.
*Note carefully that there is no info about basics and techniques. If you need to know how to whip egg whites, fold batter, knead bread, or different methods of cooling and un-molding cakes, you will not find it here. A list in each recipe of the type of pan or tin used would be helpful. A wonderful substitute for mascarpone cheese (3 parts cream cheese to 1 part sour cream) is buried in the sauce section where you will never find it. The reference on page 856 (it says p. 921) should read ¡§p. 927¡¨.
*During a few recipes, the author describes that various items are conveniently frozen, so they will always be on hand and also for emergencies. A prep list of these things for a restaurant or hotel kitchen would be helpful.
*There is a mini encyclopedia (one for ingredients, one for equipment) occupying 125 pages of small, dense type. As such, it is one of the more useful of its type. One detects a few vagaries here and there. The only shortcoming is that one wishes for a slightly more detailed and practical explanation of the difference between semi-sweet, bittersweet, and ¡§sweet dark¡¨ chocolate (ditto for evaporated vs. condensed milk). The listings for commercial mixer are specifically for ¡§Hobart¡¨; there are other brands, and the information is not really exact from brand to brand.

Home Pastry Chef
This book can be used the dedicated home cook, but with a few caveats. Many chapters you should stay away from, but some of them you can make use of, such as: yeast breads, cookies, pies, quick breads, custards should certainly be in the domain of the talented, home pastry chef. Note also that you will need a battery of standard professional tools and such, and there is no list in the book of these ¡§essentials¡¨.

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[T380.Ebook] Download Rescuing Da Vinci: Hitler and the Nazis Stole Europe's Great Art - America and Her Allies Recovered It, by Robert M. Edsel

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From the #1 New York Times bestselling author of The Monuments Men, which is now a major motion picture directed by and starring George Clooney, Rescuing Da Vinci uses 460 photographs to tell the story of the Monuments Men.   

The Monuments Men were a group of 345 or so men and women from thirteen nations who comprised the Monuments, Fine Arts, and Archives section during World War II. Many were museum directors, curators, art historians and educators. Together they worked to protect monuments and other cultural treasures from the destruction of World War II. In the last year of the war, they tracked, located, and ultimately returned more than 5 million artistic and cultural items stolen by Hitler and the Nazis. Their role in preserving cultural treasures was without precedent.

• Sales Rank: #228478 in Books
• Published on: 2006-12-15
• Original language: English
• Number of items: 1
• Dimensions: 1.32" h x 9.61" w x 11.07" l,
• Binding: Hardcover
• 302 pages

Review
From The Wall Street Journal, Dec 15, 2006: "Mr. Edsel has collected hundreds of photographs documenting the extent of the Nazis' looting and the Allies' efforts to protect or rescue art treasures. We see Goering's private museum of stolen masterpieces, American soldiers recovering Leonardo's "Lady With an Ermine" and Rembrandt's rolled-up "Night Watch" being transported across Holland to safety. Particularly memorable is a photograph of the massive "Winged Victory" sculpture in the Louvre being lowered down the museum steps with ropes and pulleys before to its evacuation in advance of the Nazi invasion. One shudders with gratitude -- for the fact that the piece survived the war and for a book that reminds us of what is at stake when the enemies of civilization seize power." --From The Wall Street Journal, Dec 15, 2006:

From The Chicago Tribune, Dec 3, 2006: "Rescuing Da Vinci by Robert M. Edsel...is a crime story, writ so large it covers a continent. It gathers together, for the first time, nearly 500 photos documenting the Nazi theft of tens of thousands of artworks from European museums and private collections. And it details the immense, painstaking, though little-recognized, efforts of Allied armies to recover and return these precious items." --From The Chicago Tribune, Dec 3, 2006:

From the Publisher
From The Wall Street Journal, Dec 15, 2006:

"Mr. Edsel has collected hundreds of photographs documenting the extent of the Nazis' looting and the Allies' efforts to protect or rescue art treasures. We see Goering's private museum of stolen masterpieces, American soldiers recovering Leonardo's "Lady With an Ermine" and Rembrandt's rolled-up "Night Watch" being transported across Holland to safety. Particularly memorable is a photograph of the massive "Winged Victory" sculpture in the Louvre being lowered down the museum steps with ropes and pulleys before to its evacuation in advance of the Nazi invasion. One shudders with gratitude -- for the fact that the piece survived the war and for a book that reminds us of what is at stake when the enemies of civilization seize power."

From The Chicago Tribune, Dec 3, 2006:

"Rescuing Da Vinci by Robert M. Edsel...is a crime story, writ so large it covers a continent. It gathers together, for the first time, nearly 500 photos documenting the Nazi theft of tens of thousands of artworks from European museums and private collections. And it details the immense, painstaking, though little-recognized, efforts of Allied armies to recover and return these precious items."

About the Author
Robert M. Edsel is the #1 New York Times best-selling author of the non-fiction books, Rescuing Da Vinci, The Monuments Men and Saving Italy. Mr. Edsel is also the co-producer of the award-winning documentary film, The Rape of Europa. Mr. Edsel published Beyond the Dreams of Avarice: The Hermann Goering Collection by Nancy Yeide, the first study devoted to Goering's entire paintings collection. In addition, he is the Founder and President of the nonprofit, Monuments Men Foundation for the Preservation of Art, which received the National Humanities Medal. Mr. Edsel has been awarded the "Texas Medal of Arts" Award; the "President's Call to Service" Award; and the "Hope for Humanity" Award, presented by the Dallas Holocaust Museum. He also serves as a Trustee at the National WWII Museum in New Orleans.  A film based on Mr. Edsel's book, The Monuments Men, directed by and starring Academy Award winner George Clooney, was released in February 2014. The film also stars Matt Damon, Cate Blanchett, Bill Murray, John Goodman, Hugh Bonneville, Jean Dujardin and Bob Balaban, is set for theatrical release on December 18, 2013.

Most helpful customer reviews

83 of 88 people found the following review helpful.
Titles aren't everything.
By C. Rawson-Tetley
You could be forgiven for dismissing this book, if you only went by titles, as just another book that is cashing in on the Da Vinci myth in concert with a patriotic nostalgia for the Second World War as a time of moral absolutes. You would be wrong. The photographs are superb, many published for the first time, and the accompanying text is precise,jargon free and direct. Robert Edsel may, as he says, be obsessed with the subject but his approach is measured and clear. I am an English fine art academic and heard of this book via a small article in an English newspaper and was sufficiently intrigued to order the book from Amazon in the US (it is not available in Great Britain). I have recommended it to many of my friends (not something to do lightly) as it compliments and extends, visually, much of the existing literature on the subject of art theft.

58 of 60 people found the following review helpful.
Priceless!
By Paula
It's hard to imagine why this EXTRAORDINARY story about EXTRAORDINARY men (and women) is just now being revealed to a mass audience. As a civilization, we owe the salvation of our culture to the efforts of the heroes in "Rescuing Da Vinci." HATS OFF TOO to Mr. Edsel for his vision of putting forth the greatest "untold" story of WWII in a brilliantly assembled book. It is the PERFECT gift for members of the "Greatest Generation," art collectors, war buffs, museum buffs or any thinker. The breathtaking pictures make it a superb gift for photographers, designers, architects and the like. Plus, I've discovered it's a wonderful "conversation piece" for my coffee table!

36 of 39 people found the following review helpful.
Art in the ETO
By Christian Schlect
An effective pictorial survey of the cultural crimes waged by Germany during World War II.

That much plundered European art was found, protected and returned to rightful owners by the U.S. military in these difficult days is a bright star in our nation's history. Mr. Edsel has delivered a fitting tribute to the many U.S. and British art experts, and others, who volunteered to do what was possible to make aright the unpardonable cultural crimes committed by the Nazis.

See all 98 customer reviews...

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