The advanced professional pastry chef / Bo Friberg ; with Amy Kemp Friberg.
Material type: TextPublisher: Hoboken, N.J. : Wiley, 2003Description: 850 pages : illustrations (some colour) ; 28 cmContent type:- text
- unmediated
- volume
- 0471359262
- 9780471359265
- 641.565 21
- 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.
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.
There are no comments on this title.
Log in to your account to post a comment.