Friberg, Bo,  1940- <br/><br/>
The professional pastry chef / 
advanced baking and pastry techniques ; Bo Friberg. 
 - 4th ed. 
 - New York ;  Chichester :  Wiley,  2003. 
 - 800p. :  ill. (some col.) 
<br/><br/> Includes index. 
<br/><br/>1.Decorated cakes -- 2.Wedding cakes -- 3.Individual pastries -- 4.Plated desserts -- 5.Frozen desserts -- 6.Light and low-calories desserts -- 7.Charlottes, custards, Bavarian creams, mousses, and souffle�s -- 8.Modernist desserts -- 9.Holiday classics and favorites -- 10.Chocolate artistry -- 11.Sugarwork -- 12.Marzipan modeling -- 13.Advanced decorations -- 14.Basic recipes. 
<br/><br/> This volume provides coverage of advanced baking and pastry techniques. It features step-by-step explanations and recipes for a full range of breads, cookies, pies, cakes and cake decoration, plated desserts, chocolate work and frozen desserts. 
<br/><br/><label>ISBN: </label>9780471359265 (hbk.) :  �48.50 9780471359265  �66.19 
<br/><br/><label>LCCN: </label>2003266833 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Pastry.<br/>Desserts.<br/>Baked products.<br/>Food and Drink.<br/>Baking, bread & cakes
<br/><br/><label>LC Class. No.: </label>TX649.A1 
<br/><br/><label>Dewey Class. No.: </label>641.565 FRI