TY  - BOOK
AU  - Friberg,Bo
TI  - The professional pastry chef
SN  - 9780442015978 (hbk.) :
U1  - 641.865 FRI 
PY  - 1996///
CY  - New York, London
PB  - Van Nostrand Reinhold
KW  - Pastry
KW  - Desserts
KW  - Food and Drink
KW  - ukslc
KW  - Hotel & catering trades
KW  - thema
KW  - Cookery / food & drink etc
KW  - General cookery & recipes
N1  - 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
N2  - 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
ER  -