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005 | 20230526150854.0 | ||
008 | 010827s2002 nyuaf 001 0 eng d | ||
010 | _a 2001046952 | ||
011 | _aBIB MATCHES WORLDCAT | ||
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_a0471359254 _qcloth (alk. paper) |
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_a9780471359258 _qcloth (alk. paper) |
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035 | _a(OCoLC)48223703 | ||
040 |
_aDLC _beng _erda _cDLC _dJRS _dTXA _dUKM _dBAKER _dNLGGC _dBTCTA _dYDXCP _dOCLCG _dSGB _dOCLCQ _dATU |
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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 |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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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 |
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650 | 0 |
_aDesserts _9316608 |
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650 | 0 |
_aBaked products _9314387 |
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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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