The professional pastry chef : fundamentals of baking and pastry / Bo Friberg.
Publication details: New York ; Chichester : Wiley, 2002.Edition: 4th edDescription: 800p. : ill. (some col.) ; 29 cmISBN:- 9780471359258 (hbk.) :
- 0471359254 (hbk.) :
- 21
| Item type | Home library | Class number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| 2 week loan | Hockney Library Main Floor | 641.865/FRI (Browse shelf(Opens below)) | Available | 7412286125 |
Browsing Hockney Library shelves, Shelving location: Main Floor Close shelf browser (Hides shelf browser)
| 641.865/BUR Professional patisserie : | 641.865/DUP The new pâtissiers / | 641.865/FRI Professional Pastry Chef WITH The Making of a Pastry Chef. | 641.865/FRI The professional pastry chef : | 641.865/FRI The professional pastry chef / | 641.865/HAN Patisserie / | 641.865/HAN Patisserie / |
Previous ed.: 1995.
Includes index.
This volume provides coverage of basic baking and pastry techniques. It features step-by-step explanations and recipes for a full range of breads, cookies, pies, cakes and cake decoration, plated desserts, chocolate work and frozen desserts.
Specialized.
There are no comments on this title.
Log in to your account to post a comment.
