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The professional pastry chef / Bo Friberg.

By: Material type: TextTextPublication details: New York ; London : Van Nostrand Reinhold, 1996.Edition: 3rd edDescription: xxix, 1154p., [16]p. of plates : ill. (some col.) ; 29 cmISBN:
  • 9780442015978 (hbk.) :
  • 0442015976
Subject(s): DDC classification:
  • 641.865 FRI
Contents:
1.Mise en place -- 2.Basic doughs -- 3.Yeast breads -- 4.Flatbreads, crackers, and rolls -- 5.Breakfast breads and pastries -- 6.Cookies -- 7.Tarts, pies, cobblers, and crisps -- 8.Tea cakes, pound cakes, muffins, and other quick breads -- 9.Sponge cakes and cake bases -- 10.Basic chocolate work and decorating techniques -- 11.Decorated cakes -- 11.Individual pastries -- 13.Plated desserts -- 14.Ice creams and sorbets -- 15.Custards, puddings, mousses, Charlottes, and Bavarian creams -- 16.Sauces, syrups, and fillings.
Summary: This speciality cookbook serves as a guide to the preparation and presentation of pastries and desserts. It contains over 500 recipes, supplemental illustrations and instructions for decorative finishes.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Short Loan TUS: Midlands, Main Library Athlone General Lending 641.865 FRI (Browse shelf(Opens below)) 1 Available 204386

Previous ed.: 1990.

Includes index.

1.Mise en place -- 2.Basic doughs -- 3.Yeast breads -- 4.Flatbreads, crackers, and rolls -- 5.Breakfast breads and pastries -- 6.Cookies -- 7.Tarts, pies, cobblers, and crisps -- 8.Tea cakes, pound cakes, muffins, and other quick breads -- 9.Sponge cakes and cake bases -- 10.Basic chocolate work and decorating techniques -- 11.Decorated cakes -- 11.Individual pastries -- 13.Plated desserts -- 14.Ice creams and sorbets -- 15.Custards, puddings, mousses, Charlottes, and Bavarian creams -- 16.Sauces, syrups, and fillings.

This speciality cookbook serves as a guide to the preparation and presentation of pastries and desserts. It contains over 500 recipes, supplemental illustrations and instructions for decorative finishes.

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