The professional pastry chef / advanced baking and pastry techniques ; Bo Friberg.
Material type: TextPublication details: New York ; Chichester : Wiley, 2003.Edition: 4th edDescription: 800p. : ill. (some col.)ISBN:- 9780471359265 (hbk.) :
- 9780471359265
- 641.565 FRI
- TX649.A1
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.565 FRI (Browse shelf(Opens below)) | 1 | Available | 203628 |
Includes index.
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.
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.