The Professional Pastry Chef by Bo Friberg

The Professional Pastry Chef by Bo Friberg

Situated at the beginning, or the end, of the famous trade routes known as the Silk Road, China's ancient capital ‒ Chang'an ‒ flourished during the Tang dynasty (618‒907) to become the largest and most cosmopolitan city in the world. Tang: Treasures from the Silk Road Capital presents wondrous and diverse artifacts from Chang'an and the surrounding area from temples and the tombs of the wealthy and the elite.

Existing for over three hundred years, the Tang dynasty is considered the golden age of the arts, science, and commerce in China. Predating the travels of Marco Polo, people came from far and wide to China where foreign goods and ideas were welcomed, where women had greater opportunities to move freely, become educated, and even take power. China's only female emperor, Wu Zetian, ruled during this time. It was also a time of rebellion, war, and court intrigue. The influence of Tang remains strong today and is still evident in the city of Chang'an (present-day Xi'an). The spectacular archaeological findings, drawn from eleven institutions in Shaanxi province, include gold, silver, glass, ceramics, sculptures, and mural paintings, demonstrate the high artistic achievements of this Golden Age of China.

With few publications available in English on the art of the Tang dynasty, this will be a welcome book for general and specialist readers alike.

BO FRIBERG, Executive Pastry Chef of the San Diego Culinary Institute in La Mesa, California, is a Certified Master Pastry Chef. He has garnered various prizes and honors for his work throughout his more than forty years in the field, including two gold medals at the Pacific Coast Culinary Arts Show. Chef Bo's Web site is www.chefbo.com. He has also exhibited the skill of pastry making on television shows such as the highly regarded public television series Culinary Secrets of the CIA; Cooking at the Academy; and NBC's Today show.