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The professional pastry chef : fundamentals of baking and pastry / Bo Friberg with Amy Kemp Friberg

By: Contributor(s): Material type: TextTextPublication details: New York : Wiley, [2002]Edition: 4th edDescription: xxix,1154 p. : ill. ; 29cmISBN:
  • 9780471359258 (cloth alk. paper)
  • 9780471359258 (cloth alk. paper)
Subject(s):
Contents:
Mise en place -- Basic doughs -- Yeast breads -- Flatbreads, crackers and rolls -- Breakfast breads and pastries -- Cookies -- Tarts, pies, cobblers and crisps -- Tea cakes, pound cakes, muffins and other quick breads -- Sponge cakes and cake bases -- Basic chocolate work and decorating techniques -- Decorated cakes -- Individual pastries -- Plated Desserts -- Ice cream and sorbets -- Custards, puddings, mousses, Charlottes and Bavarian creams -- Sauces, syrups and fillings
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Holdings
Item type Current library Call number Status Date due Barcode
General General ATU Dublin Road General Shelves 641.865 (Browse shelf(Opens below)) Available J131362
General General ATU Dublin Road General Shelves 641.865 (Browse shelf(Opens below)) Available J120193

Includes index.

Mise en place -- Basic doughs -- Yeast breads -- Flatbreads, crackers and rolls -- Breakfast breads and pastries -- Cookies -- Tarts, pies, cobblers and crisps -- Tea cakes, pound cakes, muffins and other quick breads -- Sponge cakes and cake bases -- Basic chocolate work and decorating techniques -- Decorated cakes -- Individual pastries -- Plated Desserts -- Ice cream and sorbets -- Custards, puddings, mousses, Charlottes and Bavarian creams -- Sauces, syrups and fillings

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