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010 _a 2001046952
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035 _a(ATU)b1053748x
035 _a(OCoLC)48223703
040 _aDLC
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050 0 0 _aTX773
_b.F75 2002
082 0 0 _a641.865
_221
100 1 _aFriberg, Bo,
_d1940-
_eauthor.
_9405333
245 1 4 _aThe professional pastry chef :
_bfundamentals of baking and pastry /
_cBo Friberg, with Amy Kemp Friberg.
250 _aFourth edition.
264 1 _aNew York :
_bJ. Wiley,
_c[2002]
264 4 _c©2002
300 _axvii, 1020 pages, 24 unnumbered pages of plates :
_billustrations (some colour) ;
_c29 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aIncludes index.
505 0 0 _tPreface --
_tIntroduction --
_gChapter 1.
_tMise en Place --
_gChapter 2.
_tBasic Doughs --
_gChapter 3.
_tYeast Breads --
_gChapter 4.
_tFlatbreads, Crackers, and Rolls --
_gChapter 5.
_tBreakfast Breads and Pastries --
_gChapter 6.
_tCookies --
_gChapter 7.
_tTarts, Pies, Cobblers, and Crisps --
_gChapter 8.
_tTea Cakes, Pound Cakes, Muffins, and Other Quick Breads --
_gChapter 9.
_tSponge Cakes and Cake Bases --
_gChapter 10.
_tBasic Chocolate Work and Decorating Techniques --
_gChapter 11.
_tDecorated Cakes --
_gChapter 12.
_tIndividual Pastries --
_gChapter 13.
_tPlated Desserts --
_gChapter 14.
_tIce Cream and Sorbets --
_gChapter 15.
_tCustards, Puddings, Mousses, Charlottes, and Bavarian Creams --
_gChapter 16.
_tSauces, Syrups, and Fillings --
_gAppendix A.
_tIngredients --
_gAppendix B.
_tEquipment --
_gAppendix C.
_tWeights, Measures, and Yields --
_tIndex.
520 _a"The reference of choice for thousands of pastry chefs and home cooks; ; A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.; ; The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come."--Publisher description.
588 _aMachine converted from AACR2 source record.
650 0 _aPastry
_9321984
650 0 _aDesserts
_9316608
650 0 _aBaked products
_9314387
700 1 _aFriberg, Amy Kemp,
_eauthor.
_91037647
856 4 2 _3Contributor biographical information
_uhttp://catdir.loc.gov/catdir/bios/wiley043/2001046952.html
907 _a.b1053748x
_b16-03-21
_c27-10-15
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