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The advanced professional pastry chef / Bo Friberg ; with Amy Kemp Friberg.

By: Contributor(s): Material type: TextTextPublisher: Hoboken, N.J. : Wiley, 2003Description: 850 pages : illustrations (some colour) ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471359262
  • 9780471359265
Subject(s): DDC classification:
  • 641.565 21
LOC classification:
  • TX773 .F7496 2003
Contents:
1. Decorated Cakes -- 2. Wedding Cakes -- 3. Individual Pastries -- 4. Plated Desserts -- 5. Frozen Desserts -- 6. Light and Low-Calorie Desserts -- 7. Charlottes, Custards, Bavarian Creams, Mousses, Souffle --s 8. Modernist Desserts -- 9. Holiday Classics and Favorites -- 10. Chocolate Artistry -- 11. Sugarwork -- 12. Marzipan Modeling -- 13. Advanced Decorations -- 14. Basic Recipes -- Appendix: Weights, Measures, and Yields.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.565 FRI (Browse shelf(Opens below)) 1 Available A278265B
Book City Campus City Campus Main Collection 641.565 FRI (Browse shelf(Opens below)) 1 Available A258869B

Includes index.

1. Decorated Cakes -- 2. Wedding Cakes -- 3. Individual Pastries -- 4. Plated Desserts -- 5. Frozen Desserts -- 6. Light and Low-Calorie Desserts -- 7. Charlottes, Custards, Bavarian Creams, Mousses, Souffle --s 8. Modernist Desserts -- 9. Holiday Classics and Favorites -- 10. Chocolate Artistry -- 11. Sugarwork -- 12. Marzipan Modeling -- 13. Advanced Decorations -- 14. Basic Recipes -- Appendix: Weights, Measures, and Yields.

Machine converted from AACR2 source record.

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